Although pork is an acceptable alternative, this keto slaw uses beef.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons salted butter
- 1 (16 ounce) bag fresh spinach, chopped
- ½ cup chopped marinated artichoke hearts
- 2 tablespoons diced onion
- 1 teaspoon bottled minced garlic
- 1 teaspoon ground black pepper
- ½ teaspoon salt
- ½ teaspoon red pepper flakes
- ½ (8 ounce) package cream cheese, softened
- ¼ cup grated Parmesan cheese
- 2 ounces processed cheese food (such as Velveeta®), cubed
- 2 ounces horseradish Cheddar cheese
Instructions
- Melt butter in a large pot over medium heat. Add spinach, artichoke hearts, and any marinade oil that remains after chopping them. Add onion, garlic, pepper, salt, and red pepper flakes; cook, stirring regularly so it doesn’t burn on the bottom, until spinach has wilted and mixture is wet, about 3 minutes.
- Reduce heat to low and add cream cheese, Parmesan cheese, processed cheese, and Cheddar cheese. Stir occasionally and allow to simmer, uncovered, until cheeses have melted and some of the water from the spinach has cooked off, about 3 more minutes. This allows the herbs and spices to infuse their flavor into the dip. Serve hot.
- If it is too cheesy or you prefer it a little creamier, mix in a large dollop of sour cream. Add diced jalapenos for an added spice kick.
- As the dip cools, it will thicken. It’s good cold, and also reheats well.
Nutrition Facts
| Calories | 159 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 8 g |
| Sodium | 458 mg |
| Sugars | 1 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |