Keto Artichoke Cheese Bake Recipe

About this recipe

A rich and creamy keto-friendly artichoke dip, perfect for dinner or as a satisfying appetizer. Packed with cheesy goodness and baked to perfection, this dish is ideal for those seeking a low-carb solution.

Ingredients

• - Parmesan Shavings
• 400G Mlekovita Sour Cream 18%
• - Bazachi Arla Pro Mozzarella Professional Grated Cheese
• - Parmesan Cheese | The Artisan Smokehouse
• 220 Ml The Coconut Collab Plant-Based Double Cream
• - Schwartz Garlic Powder 480g
• 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a food processor, combine 1 can of drained artichoke hearts, 1/3 cup grated parmesan cheese, 1/2 teaspoon garlic powder, and 1/4 cup freshly grated Parmesan cheese. Blend for 1 to 1 1/2 minutes until the mixture is minced but not pasty.
3. 3. In a mixing bowl, combine 1/2 cup sour cream, 1/3 cup double cream, and 1 cup shredded mozzarella cheese. Stir until well mixed.
4. 4. Add the artichoke mixture from the food processor into the mixing bowl. Blend all ingredients together until the mixture has a medium-thick consistency.
5. 5. Lightly brush an ovenproof shallow serving dish with olive oil. Pour the artichoke mixture into the dish, spreading it evenly.
6. 6. Bake in the preheated oven for 20 to 25 minutes, or until the dip is bubbly and the cheese is melted through.
7. 7. Remove from the oven and let cool slightly before serving. Enjoy with keto-friendly crackers or fresh vegetable sticks.