Keto Recipe
SPINACH ARTICHOKE DIP with PULL-APART ROLLS
Author: https://www.castironketo.net/blog/keto-spinach-dip-pull-apart-rolls?rq=dip
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 12 servings
INGREDIENTS - ROLLS
● 6 ounces cream cheese (block - not spreadable - no additives)
● 2 1/4 cups shredded mozzarella cheese (low moisture - part skim - no additives, preservatives, etc)
● 3 large eggs
● 2 1/4 tablespoons aluminum free baking powder
● 1 cup + 1/2 tablespoon almond flour (we use Bob's Red Mill Fine Almond Flour - link below)
INGREDIENTS - DIP
● 1 (7 oz) can artichoke hearts, drained and finely chopped
● 4 ounces cream cheese
● 1/2 cup mozzarella
● 1/4 cup parmesan cheese
● 1/4 cup sour cream
● 1 1/2 cups fresh spinach, finely chopped
● 1 clove garlic, minced
● 1/4 onion, minced
● 1/4 teaspoon salt
● 1/8 teaspoon pepper
INSTRUCTIONS:
● Preheat oven to 400 F.
● In a small pot over low heat melt the cream cheese and mozzarella together. It should resemble a thick gooey paste. You can also use the microwave.
● Add the melted cheeses to a large bowl along with the baking powder, almond flour, and eggs.
● Mix until smooth and refrigerate 10-20 minutes.
● Roll into 12 balls and chill in the refrigerator for at least another 10 minutes until set.
● While the dough is chilling make the spinach dip, simply mix all of the ingredients together in a large bowl until combined.
● Place the dough balls around the edge of the skillet touching on each side.
● Fill the center with the spinach dip.
● Bake for 17-20 minutes until the rolls are fluffy, golden brown, and cooked through.
OPTIONAL:
NOTES:
NUTRITION:
Calories: 190 | Fat: 15.8g | Net Carbs: 3g | Protein: 11g