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Kacey's Keto Famous Artichoke Dip and Homemade Baked Pita Chips

If you are in a hurry and need a yummy, healthy keto appetizer to bring to your next potluck supper with friends and family, Kacey's Keto Artichoke Dip is perfect!! Serve with Keto Bread, and you have no carbs if you are trying to lose weight on the Keto Diet https://kaceysketo.com/keto-cheese-bread/ If you are in the maintenance phase of the Keto Diet you may eat a few organic corn tortilla chips, I keep a a bag or two handy for family and friends!!
I always keep a few jars of marinated artichoke hearts ( they are the least expensive at Aldi's), full-fat mayo, Worcestershire sauce, lemon juice, and blocks of hard parmesan cheese in my fridge so I can make up my artichoke dip in 20 minutes!! In my freezer, I keep a large bag of pita bread from Sam's Club and I will pull out 3-4 pitas, let them defrost on the counter, and make my famous pita chips... Pita chips are not Keto or gluten free, but I have no problems eating just a few!! Pita chips will last for a few days in a storage bag ( do not put them in the fridge).
You may also use the artichoke dip as a filling for Portobello mushrooms. Scrape out the inside of the Portobello mushroom caps, brush with olive oil and bake the large Portobello mushroom caps in a 400 degree oven for 15 minutes. Turn them half-way through. Fill with leftover artichoke dip and top with slices of Swiss, mozzarella, or gouda cheese. Bake for another 5 minutes.
Print Recipe
Prep Time 19 minutes
Cook Time 17 minutes
Servings: 6 people
Course: Appetizer
Cuisine: American, Italian, Mediterranean
Calories: 120
Ingredients Equipment Method

Ingredients
  

Kacey's Keto Artichoke Dip
  • 1 jar marinated artichoke hearts
  • 3/4 cup full-fat mayo
  • 1 cup grated parmesan cheese
  • 1 TB Worcestershire sauce
  • 1/2 lemon juiced
  • 1 4 ounce can crab meat optional
Homemade Baked Pita Chips
  • 3-4 pita pockets
  • 2-3 TBs olive oil
  • 2 TBs McCormick vegetable seasoning mix

Equipment

  • 1 shallow oven pan lined with tin foil
  • 1 casserole dish

Method
 

Kacey' Keto Artichoke Dip
  1. Drain the artichoke hearts and chopped up.
  2. Place in a casserole dish.
  3. Add 3/4 cup of full-fat mayo.
  4. Add 1 TB Worcestershire sauce
  5. Add 1/2 lemon juiced or 2 TBs lemon juice.
  6. Mix in 1 cup of grated parmesan cheese.
  7. Mix well and bake for 20 minutes at 400 degrees.
  8. Remove from the casserole dish and put in a crock surrounded by the homemade pita chips.
Homemade baked pita chips
  1. Remove 3-4 pita bread from the freezer and let thaw for 30 minutes on the counter ( do not microwave)
  2. Cut the pita bread into eights and place on the tin foil lined shallow oven pan.
  3. Brush with 2-3 TBs of olive oil and sprinkle with 2 TBs McCormick's vegetable seasoning mix.
  4. Bake for 4 minutes at 400 degrees, flip and bake for another 2 minutes. Watch carefully, will burn easily!! Will last in a storage bag for a day or two, do not store in the fridge.