Sometimes, when Brad and I go on a date, we choose two appetizers to share between us instead of having an entree each. It’s usually cheaper, and it’s a great option if we’re not feeling very hungry.
If we go to Kelsey’s, Brad almost always orders their spinach dip with pita chips. Last week, I shared it with him and we mulled over how to re-create their recipe so we could enjoy it at home. It obviously contained spinach, cheese, and tomatoes, and I was pretty sure I could detect nutmeg and garlic, so that’s where I started.
After a couple alterations, this recipe is final result and we both think it tastes incredibly close to the real thing! It’s a low-carb, sugar-free THM S. I made low-carb chips to use as dippers out of low-carb tortillas and baked them until crunchy. To keep yourself in S territory, limit your chip serving to 10-12 chips (approx. 1 1/2 low carb tortillas), and pile on the dip! You could also use pepper or cucumber slices as dippers, too.
This warm, creamy, flavorful spinach dip tastes just like Kelsey's infamous appetizer! Delicious as a THM S with low-carb oven-baked chips or served with pepper and cucumber slices.
- 1 package of bacon
- 1/2 onion, finely chopped
- 5 cups fresh baby spinach leaves
- 2 garlic cloves, minced
- 1 8 oz. package of cream cheese
- 1/3 cup heavy cream
- 1 Tbsp butter
- 1/2 tsp mineral salt
- 1/4 tsp ground nutmeg
- 1/4 tsp ground pepper
- 1/4 cup finely diced tomatoes
- 1/2 cup grated cheddar
- In a large skillet, fry bacon until medium crisp and set aside. Drain all but 1 tablespoon of bacon grease from pan. Saute onions in bacon grease until clear. Add spinach and cook until wilted. Add garlic and cook for 1 more minute. Add cream cheese, heavy cream, butter, salt, nutmeg, and pepper; cook and stir smooth. Remove from heat and stir in tomatoes and cheddar cheese. Serve immediately, or, store in the refrigerator and reheat, covered, when needed.
- To make low-carb dipping chips, use a pizza cutter to slice 4-6 low-carb wraps into 8 pieces each each. Spread in a single layer on a baking sheet and sprinkle on a little salt. Bake for 6 minutes. Flip chips with tongs, and bake for 6 more minutes or until they begin turning golden.
To keep this appetizer in an S setting, limit yourself to 10-12 chips, and pile on the dip! If you still want more, enjoy the dip with sliced green pepper or cucumber slices.