Great Dip but too many chips leads to high blood sugars so I often make the enchilada version below.

Cheesy Artichoke dip for a 9×13 pan

Ingredients:

• 2 pkg cream cheese, heated to soften

• ½ cup mayonnaise.

• 1 can Artichoke hearts in water, drained, chopped

• 1 Tb Lawry’s garlic salt

• 1 Tb dried minced onions

• ½ cup Parmesan cheese, grated

• ¾ cup Cheddar cheese, grated additional cheese sprinkled on top

In a bowl, warm cream cheese for a minute in microwave or until easily mixed with spoon.

Drain and chop artichoke hearts. Mix chopped artichoke and mayonnaise into warmed cream cheese.

Add garlic salt, minced onions and grated cheeses. Mix well and move to sprayed 9×13 pan. Sprinkle with additional cheddar cheese.

Cook uncovered @ 350 until heated through and starting to brown, about 30 min.

*Can also add spinach or chopped cooked chicken/ turkey

**Can be used as enchilada filling. Save some dip mixture to spread over top of enchilada pan. Cook covered to retain moisture.

Notes: My son asked for this every week for his lunches for awhile. He saw when eating low carb he had more energy to be more active. In fact, this is what he ate at his birthday dinner just a month before being diagnosed with Type 1 diabetes. He’d never had it before but loved it and couldn’t stop eating it! I just thought he had good taste…