To keep it low-carb, I like to use fresh-cut veggies and pork rinds (homemade or store-bought) for dipping. When it comes to party appetizers, I’m sure you’ll agree that easy is the way to go, and this recipe fits the bill. Spinach artichoke dip is great, but it requires some prep work. Here, you simply layer cheeses, tomato sauce, and toppings, then melt everything in the oven. Much like sour cream dip and cream cheese dip, it’s also a very forgiving recipe. You can mix it up and change the ingredients according to what you have on hand.
Ingredients
Recipe Card
Cream cheese: It’s best to use full-fat cream cheese in this recipe. Spices: I use oregano, garlic powder, onion powder, and red pepper flakes. Pizza sauce: My favorite brand is Rao’s. It has no added sugar and is delicious. Shredded mozzarella cheese: Another cheese that works well in this recipe is provolone. But I almost always use mozzarella. Toppings: I like to use pepperoni. Other options include olives, anchovies, peppers, and mushrooms.
Two other nice additions that I sometimes use are torn basil leaves, scattered on top of the dip after it emerges from the oven. When I’m in the mood for something spicy, I like to sprinkle the finished dip with red pepper flakes. Your first step is to soften the cream cheese in the microwave. Once it’s soft, mix in the spices. Mix them well so that they are evenly distributed. Bake the dip in a preheated 350°F oven for about 15 minutes, until it is heated through and the cheese is melted. Serve with dippers such as pork rinds and raw veggies. So, I usually serve it with vegetables for scooping. Mini peppers, celery, cauliflower, and broccoli florets are especially good. Other tasty options include plain pork rinds and almond flour crackers. The leftovers will keep this way for up to 4 days. When it’s time to reheat them, remove the plastic wrap and reheat them in the microwave at 50% power until the cheese is fully melted.
