My Low Carb Spinach Artichoke Dip Bites have everything you love about an appetizer, minus all the carbs! Each warm bite-sized appetizer has an excellent crust filled with spinach, plenty of cheese, and artichoke hearts. They are the perfect two-bite app.
Put mozzarella cheese and 2 oz of the cream cheese in a microwave-safe bowl. Microwave it for one minute. Stir the cheese. Microwave for an additional 30 seconds. Stir it again. At this point, all the cheese should be melted. Microwave for 30 more seconds until smooth (it should look like cheese fondue at this point). Add the melted cheeses and the other dough ingredients to a food processor and process until a dough forms.
Divide the dough into 36 pieces. Then press the dough into the bottom of the mini muffin tin. For best results, use a tart tamper that has been dipped in water. Make sure to dip the tamper in water each time, then press down the dough until all 36 have been pressed.
In a large bowl mix the cream cheese, mayo, sour cream, garlic salt, and half of the parmesan cheese. Mix in the spinach, artichokes, and mozzarella. Divide between the prepared crusts.
Bake until golden brown, about 25 minutes.
Sprinkle the remaining parmesan on top.
Notes
Nutrition: a serving size for this recipe is 3 keto spinach artichoke dip bites. There are 3 NET carbs per serving.Substitutions: swap out the mozzarella for cheddar, swiss, gouda, or pepper jack for an extra punch of flavor. Microwave Alternative: if you do not have a microwave you can melt the cheeses on your stovetop over medium-low heat.Nut-Free: to make this recipe nut-free you can use my Coconut Flour Pizza Crust for the dough.To Reheat: put the spinach artichoke bites back in the oven for 10-12 minutes. Alternatively, microwave for in 20-30 second intervals until they are hot. They heat up rather quickly, and you don’t want to overheat them, or they will dry out. To Freeze: keep the bites in a freezer-safe container or a ziplock bag. Place on a baking sheet and bake at 350 just until hot.