Joelle Sloboda-Mickelson
Updated: Apr 16, 2020
- A full carton of eggs
- Full package of finely chopped ready crisp bacon
- 1 large finely chopped onion
- 2 cups of diced cherry tomatoes
Scrambled in a skillet and once done, spoon out and top with full-fat sour cream and a spoonful of bruschetta or salsa
Bread:
6 ounces cream cheese (make sure this is the blocks, not the spread)
2 1/4 cups shredded mozzarella cheese
3 large eggs
2 1/4 tablespoons baking powder
1 1/4 cup almond flour
Spinach Artichoke Dip:
1 can (or 1 cup) artichoke hearts drained and shredded or chopped (I blended mine)
4 ounces (or 1/2 block) cream cheese
1/2 cup mozzarella cheese
1/4 cup parmesan cheese
1/4 cup sour cream
1 1/2 cups fresh spinach, finely chopped (I blended mine)
1 clove garlic, minced (or 1 tbsp of jarred garlic)
1/4 onion finely chopped
1/4 teaspoon salt
1/4 teaspoon pepper
Preheat the oven to 400° F
In a small pot over low heat melt the cream cheese and mozzarella together first. You'll know it's done when it's gooey and fully melted, do not overcook. Once melted, allow it to sit to cool down. Add the melted cheeses, once cooled, to a large bowl along with the baking powder, almond flour, and eggs. Mix until smooth and refrigerate 30-45 minutes. You want to make sure that it's fully cooled before rolling into balls. Once cooled roll into golf ball-sized balls and place around the outer edge of the baking dish. Roll into 12 balls and chill in the refrigerator for at least another 10 minutes until set.
While the dough is chilling make the spinach dip by simply mixing all of the ingredients together in a large bowl with a blender until combined. Place the dough balls around the edge of the baking dish, touching on each side. Fill the center with the spinach dip. Bake for 20-25 minutes until the rolls are fluffy, golden brown, and cooked through. Serve.
Enjoy & Happy Snacking ;)
Joelle🍷
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