Recipe: Artichoke Spinach Dip

Uh oh, I'm in trouble.  I LOVE dips -- as a kid when my parents took us to grownup parties, I'd look for the inevitable chips with sour cream onion dip, then strategically park myself in front of the bowl and not budge the entire time.  Shoveling of dip ensued.

Tonight,  I was breezing through one of my older low-carb cookbooks, and found this quick and easy recipe.  Warning: it's low-carb, but NOT low-calorie!  You pick your poison, right?  This can be gluten-free, dairy-free and soy-free depending on which ingredients you choose. (Click on the photo to see it full-sized._

Spinach Artichoke Dip
Adapted from 500 Low-Carb recipes cookbook
8 servings

1 can 13 1/2 oz. artichoke hearts
1 package frozen chopped spinach (10 oz., thawed)
2 cups mayonnaise (whichever kind suits you...I use canola oil based mayo fm Whole Foods since I can't have the soy oil in most mayos)
2 cups Daiya mozzarella shreds (or real cheese if you can have it)
2 cloves garlic, crushed (I used onion instead)
paprika for dusting (I used smoked paprika)

1. Preheat oven to 325F.

2. Drain and chop artichoke hearts into a rough dice.

3. Squeeze out as much water as you can from the spinach, using your hands.

4. Combine all ingredients except for paprika, spread into a shallow baking dish.

5. Sprinkle with paprika.

6. Bake at 325F for 50 to 60 minutes.  Serve warm or room temperature.

Let cool a bit, then serve with tortilla chips, #gf crackers or raw vegetables.  Beware.  I shoveled quite a healthy portion of this as soon as it cooled!