Ingredients:
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup mayonnaise (or Greek yogurt for a lighter option)
- 1 cup shredded Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Mix Ingredients: In a large bowl, combine the chopped artichoke hearts, mayonnaise, Parmesan cheese, mozzarella cheese, minced garlic, onion powder, oregano, red pepper flakes (if using), salt, and pepper. Mix until well combined.
- Transfer to Baking Dish: Transfer the mixture to a baking dish (about 9×9 inches works well) and spread it out evenly.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the dip is hot and bubbly, and the top is golden brown.
- Garnish: Garnish with fresh parsley if desired.
- Serve: Serve warm with keto-friendly dippers like sliced veggies, pork rinds, or keto crackers.
