Spinach & Artichoke Dip Soup

All of the flavors of the beloved dip in a deliciously satisfying bowl of soup! I make this in
large batches and heat it up whenever I get the urge to have a bowl – which is often! This
soup is so easy to make you have no excuse not to try it!

Serves 4

• 4 cups baby spinach leaves
• 2 cups canned artichoke hearts, drained
• 1 Tbl butter
• 4 oz Dubliner or cheddar cheese
• 1/2 small onion, roughly chopped
• 2 oz cream cheese
• 2 cups water
• 1 tsp Sriracha hot sauce
• 1/2 c heavy cream
• (Half & Half or almond milk for low fat)
• 1/2 tsp garlic powder
• Salt and pepper to taste

Add all of the ingredients to a blender. Puree. Pour into a medium saucepan and simmer for about 10 - 15 minutes. Taste and adjust seasoning before serving.

Approx. nutrition info. per serving: 345 calories, 29g fat, 4.4g net carbs, 11 protein

Article Source: The Gluten Free Low Carber by Mellissa Sevigny

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Jalapeno Popper Dip

This easy dip has the delicious flavors of jalapeno poppers without all of the work of
stuffing them! You can eat it with veggies or crackers - or even with a fork as it has the
texture of a soft savory cheesecake when cooled.

Serves 4

• 4 oz cream cheese, softened
• 2 oz sharp cheddar cheese, shredded
• 3 jalapenos, seeded and chopped
• 2 Tbl salsa verde
• 1 egg

Combine all ingredients in a magic bullet or food processor and blend until mostly smooth.
Spread into a serving dish and bake in a 375 degree (F) oven for 20 minutes or until
bubbling and golden brown on top.

Approx. nutrition info. per serving: 139 calories, 11g fat, 3g net carbs, 7g protein

Article Source: The Gluten Free Low Carber by Mellissa Sevigny

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Tahini Dip

Ingredients:

• 1 eggplant, roasted or grilled
• 1/2 cauliflower head
• 1 eggplant
• ½ cup tahini (sesame seeds made into a paste.Tahini has about 1.5g of sugar per 100g and
• 21g of carbs)
• juice of 1 lemon
• 4 cloves garlic
• 4 Tbsp olive oil
• 2 tsp cumin, ground
• paprika powder and cayenne pepper to taste
• salt and black pepper to taste

Directions:
1. Grill or roast the eggplant.
2. Place all ingredients into a blender and blend till smooth.
3. Refrigerate until ready to use.
4. Will keep for a few days.Garnish with cayenne pepper and fresh parsley if desired. Serve
with sesame crackers, carrot or celery sticks
Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear

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