Aunt Rocky’s Artichoke, Garlic and Pepper Dip

Put all ingredients in a medium mixing bowl and mix well with a fork or whisk. Transfer to serving bowl. Serve immediately or store in refrigerator until needed. Put on counter to soften about 20 minutes before serving if too stiff when removed from refrigerator.

Yields approximately 2 cups of dip, or 32 tablespoons (16 servings of 2 tablespoons each).

Notes:
1. The mayonnaise keeps the dip soft and spreadable. Sour cream may be used in place of the mayonnaise. That would lower the fat content and add a little bit of carbs, but is very tasty in the dip.
2. This dip can be made days ahead of when needed. If you think you don’t need this much dip, make the whole batch anyway, and freeze what you don’t use for a later date. Defrost on counter and mix well when needed again.

© December 29, 2017 Roxana Lopez for Aunt Rocky’s

For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

I don’t get any commission or kickback for products I use or mention in my recipes. Brand names are included only to assure a similar outcome to mine, and more accurately assess nutritional estimates, which are based on exact ingredients I used.

Nutrition estimates are calculated per serving with My Fitness Pal’s online recipe analyzer. If you make any changes to the ingredients, your results may differ. The recipe is stored there and available to MFP users for logging in their food diaries.

Calories 112, Total Fat 11 g, Saturated Fat 4 g. Sodium 186 mg, Potassium 1 mg, Total Carbohydrate 1 g, Dietary Fiber 0 g, Sugars 1 g, Protein 2 g. Macros: 89% fat, 7% protein, 4% carbs.