Vegetarian keto artichoke dip
Prepare this amazing artichoke dip and liven up your keto bread, keto crackers or raw veggies! Fresh parsley and Greek yogurt leave an amazing cooling sensation and you can spice it up with freshly ground black pepper or hot paprika.
Nutrition facts
Ingredients
100 gr frozen artichokes
1 tbsp(s) plain Greek yogurt (15 gr)
2 tbsp(s) olive oil (27 gr)
Seasoning
0.5 tsp(s) garlic powder (2 gr)
salt (to taste)
ground black pepper (to taste)
Garnish - Optional
0.5 tbsp(s) fresh parsley, chopped (2 gr)
Instructions
- Boil the frozen artichoke hearts for 10-12 minutes or use canned artichoke hearts if you prefer
- Cool down the artichokes using a strainer under cold running water and then strain them
- Put all the ingredients* (except the parsley) in a food processor or blender and process, until the mixture is smooth
- Optional: Chop the fresh parsley, add it in the mixture and stir using a spoon
- You may serve it right away or let it cool in the fridge for 2-3 hours
Notes
✔ *You may use cream cheese, instead of yogurt and hot paprika, instead of black pepper
✔ Storage: Store it in your fridge for 3 days or keep it in your freezer for a couple of months
✔ For Non-Veg Ketoers:
- Serve / Garnish with 1/2 slice of bacon (about 14gr / 0.5oz) per serving, chopped & sauteed ->
- 14.6gr Fat, 3.3gr Protein, 1.8gr Net carbs and 154 kcal per serving
✔ Serving size: about 2.5-3 tablespoons
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