Set yourself up for game day with the right keto-friendly snacks to fuel your cheering squad. This easy appetizer cooks quickly in the Instant Pot and involves little more than stirring ingredients together. Go for the extra step involving the broiler if you want an ooey-gooey golden crust.
Yield: 4 to 6 servings
Active time: 5 minutes
Total time: 20 minutes
1 (14-ounce) can quartered artichoke hearts, drained and roughly chopped
2 (10-ounce) boxes frozen spinach, thawed and liquid squeezed out
4 green onions, thinly sliced
1 (4-ounce) goat cheese log, softened
½ cup water
½ cup avocado oil mayonnaise
½ cup shredded mozzarella cheese, plus additional ½ cup (optional)
¼ cup grated Parmesan cheese, plus additional 2 tablespoons (optional)
1 teaspoon sea salt
½ teaspoon Thrive Market Organic Ground Pepper
½ teaspoon Thrive Market Organic Cayenne Pepper
½ teaspoon Thrive Market Organic Garlic Powder
Baby bell peppers
Add all ingredients to the inner pot of an electric pressure cooker; stir until incorporated. Place lid on and set valve to sealing. Cook on high pressure for 7 minutes, then quick release. Taste for seasoning. Enjoy with assorted crudites, or see below for additional serving instructions.
Optional: After the dip has cooked and steam is released, sprinkle with an additional ½ cup shredded mozzarella and 2 tablespoons of grated Parmesan. Broil for 3 to 5 minutes, until golden brown and bubbly.
Recipe by Megan Mitchell
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