Keto Spinach And Roasted Red Pepper Bake Recipe

About this recipe

This creamy and cheesy keto-friendly dip combines spinach, roasted red peppers, and a blend of cheeses for a satisfying dinner solution. Perfect for those seeking a low-carb, vegetarian option.

Ingredients

• 1 Bunch Baby Spinach - Bunch
• 480G Epicure Roasted Red Peppers
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• - Bazachi Arla Pro Mozzarella Professional Grated Cheese
• 395G Heinz Mayonnaise 395g
• - Schwartz Garlic Powder 480g

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. Thaw 2 cups of frozen spinach and squeeze out all excess liquid.
3. 3. In a large mixing bowl, combine the spinach, 1 diced roasted red pepper, 1 cup of grated parmesan cheese, 12 oz of shredded mozzarella cheese, 1 1/4 cups of mayonnaise, and 1 teaspoon of garlic powder.
4. 4. Mix all the ingredients thoroughly until well combined.
5. 5. Transfer the mixture into a 7x11-inch baking dish or divide it evenly between two 8x8-inch baking dishes. Smooth the top and clean up any excess around the edges.
6. 6. Bake in the preheated oven for 25 minutes or until the top is lightly browned and bubbly.
7. 7. If preparing one dish for later, cover it tightly and freeze it uncooked. When ready to use, thaw and bake as directed.
8. 8. Serve the dip warm with keto-friendly crackers or fresh vegetable sticks for dipping. Enjoy!