Spinach Artichoke Dip with Low-Carb Chips

Batch makes about 8 servings. If you divide equally into 8 equal parts (including chips), here's what you get:

Metrics per serving:

19 Total Carbs (-10g Fiber = 9g Net carbs)

35g Fat

16g Protein

428 Calories

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The majority (about half) of the carbs actually come from the chips, which are 5 net carbs per tortilla. If you can bear eating this stuff straight from a spoon, it will result in significant carb savings :)

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Ingredients:

Spinach - 4 cup, cut pieces

Unsalted Butter - 8 tablespoon

Artichoke Hearts Or Globe, Canned In Water - 1 cup, cut pieces

Cream Cheese - 24 tablespoon

Sour Cream - 4 tablespoon

Italian Five Cheese By Kraft - 1 cup

Homestyle Whole Grain & Flax Tortilla Wraps by Santa Fe Tortilla - 8 tortillas

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Instructions:

1. Leave cream cheese out to soften for about 20 minutes.

2. Melt butter in large saucepan and throw in spinach. Saute spinach until it looses all its 'fluff'.

3. Throw in the Artichoke Hearts and simmer it all together for a couple minutes.

4. Throw all the cream cheese into a large oven-safe bowl, baking pan or casserole dish.

5. Dump the spinach, artichoke, and butter mix all on top of the cream cheese

6. Stir it all together with a large wooden spoon, spatula, or whatever. If the cheese is still too hard, you can wait a few minutes to allow the hot spinach to melt it down a bit more.

7. I used Sour cream to make it more viscous. You can use any fatty stuff to do this: Heavy whipping cream (HWC), mayonnaise, ranch, yogurt. I personally am a fan of sour cream or HWC.

7a. Optional: season to taste. I usually use a combo of garlic powder, onion powder, salt, pepper, Italian seasoning, etc. Note this will change the carb count, but not by much.

1. When it's all mixed together in your dish of choice, top it all off with a cup of Italian cheese. You can also use Parmesan or mozzarella, I think Italian makes it tastes the best.

2. throw it in the oven for 10-15 minutes. While you're waiting, bring out the tortillas, stack them up, and cut them into eighths.

3. Fry the tortilla wedges in a large pan with cooking oil. I personally use a deep fryer for this step, makes the process much easier. 1-2 minutes tops will be enough to get them crunchy. They will feel limp and wet when you take them out, but they will harden up as they dry off.

4. Pull out of oven, portion into serving dishes of choice (i use small tupperwares). Its easier to do this while still warm. Make sure you eat at least one right away; the stuff is heavenly when it's fresh.

5. Refrigerate the rest. It will reheat pretty well; i'd recommend adding just a small bit of HWCj, half and half, or whole milk to thin it out during microwaving. Heck, even a tablespoon of water will do the trick.

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