WebChop the stems off of 12 ounces of fresh spinach and cook it in a skillet with a little oil. Once the spinach has cooked down, let it cool to room temperature. Squeeze the liquid out just like you would with frozen …
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This low-carb vegetarian recipe is directly based off of spinach and artichoke dip. I used this Spinach and Artichoke Dip recipe from Cooking Classy as a sample of traditional dip recipe. Then I began transforming this recipe from a cheesy dip into a full-blown casserole.
This keto-friendly baked Spinach Artichoke Casserole is a spin-off of the traditional Spinach and Artichoke Dip. This cheesy crowd-pleasing casserole is made with marinated artichokes, spinach, and cauliflower. This recipe is suitable for those following a low-carb, Keto, Atkins, Banting, Vegetarian, or Gluten-free Diet.
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.