We loved this creamy and slightly spicy Hot Artichoke Dip with Peperoncini, and it’s delicious served with toasted low-carb pita bread! And you can literally have this in the oven in less than 15 minutes!
Hot Artichoke Dip is a much-loved classic appetizer that’s enjoyed by most people who like artichokes. And recently my niece and cooking assistant Kara and I got infatuated with the idea of how delicious this type of dip would be served with our favorite low-carb pita bread, for an appetizer that’s pretty carb conscious for something so delicious.
We experimented with a few different combinations for the artichoke dip, and along the way we discovered a few things:
- We liked the Hot Artichoke Dip best when the artichokes were pulsed in the food process so they’re somewhat finely chopped.
- Even though we both like mayo, we like the artichoke dip best with just cream cheese, sour cream, and Parmesan.
- We tried both diced green chiles and chopped peperoncini peppers to add a touch of spiciness to the artichoke dip, and both were good. (Kara and I both love Peperoncini peppers, but if you don’t usually buy those are aren’t a fan, the diced green chiles will also be good.
I’ll give instructions in this post for toasting the low-carb pita bread, and also some other options for dippers (for even fewer carbs and gluten-free). And if you like artichoke dip, I hope you’ll give our version a try.
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