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Canola oil, for the grill grate
1 (8-ounce) package cream cheese, at room temperature
1/2 c. sour cream
2 oz. Parmesan, grated (1/2 cup)
1 tsp. lemon zest, plus 3 tablespoons lemon juice
1 large clove garlic, pressed
Kosher salt and freshly ground black pepper
1 14-ounce can artichokes, drained and chopped
1 10-ounce package frozen leaf spinach, thawed and squeezed dry
1 small loaf country bread, sliced
3 tablespoons, olive oil
Put the grill on direct and indirect cooking and heat to medium. Lightly oil grates with canola oil when hot.
Whisk cream cheese, sour cream, 1/4 cup Parmesan, lemon zest and juice, and garlic in a bowl. Season with salt and pepper.
Fold in artichokes and spinach. Transfer to a 9-inch cast-iron skillet. Top with remaining 1/4 cup Parmesan. Cover with aluminum foil.
Place skillet over indirect heat and cook, covered, 10 minutes. Remove foil and rotate skillet.
Cook, uncovered, for 18 to 20 minutes until bubbly and golden brown.
Remove from grill.
Drizzle bread with olive oil. Grill over direct heat, turning occasionally, until crisp, 20 to 30 seconds.
Serve bread with dip alongside.
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