Monday, March 11, 2019


Leftover Dip - what to do with it?

Put some of the leftover dip in a 3-egg omelet to be shared between 2 people

Yummy - now isn't that a nice low-carb breakfast, complete with sausage and low-carb pancakes!


A dip that your guests will absolutely love!  It has a tiny bite from the crushed red pepper flakes that were added.  Easy to make a day or two ahead. Serve with low-carb crackers, pork rinds or veggie sticks and English cucumber rounds.  This dip would make a great St. Patricks's Day addition! 

12 oz frozen baby spinach, (340 g)
1 cup chopped onion (250 mL)
6 slices bacon
12 oz cream cheese, softened (340 g)
3/4 cup mayonnaise (175 mL)
1/2 cup heavy cream (125 mL)
2 tsp crushed garlic (10 mL)
  (I used the bottled kind)
1 tsp dried parsley (5 mL)
2 tsp crushed red pepper flakes (10 mL)
1/2 tsp black pepper (2 mL)
21/2 cups mixed grated Cheddar and (625 mL)
  Mozzarella cheese, divided

Preheat the oven to 350°F (180°C).

Squeeze spinach in a clean towel and over the sink or a bowl.  Squeeze as much moisture as possible out of the spinach!

In microwave oven or in a pan, cook bacon until turning crisp, but not too crisp.  Crumble the bacon and set aside.

In nonstick pan, over medium high heat, cook onions until turning soft and browning.  Set aside.

In food processor, process cream cheese, mayonnaise, heavy cream, crushed garlic, parsley, red pepper flakes and black pepper.  Stir in the spinach, 11/2 cups (375 mL) grated cheese mixture cooked onion and bacon.  Spread in a 1 qt (1 L) casserole dish and sprinkle with the remaining 1 cup (250 mL) grated cheese mixture.  Bake 30 minutes until bubbly. 

Yield:  16 servings
1 serving
257.2 calories
9.8 g protein
22.9 g fat
0.9 g fiber
2.7 g net carbs

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