Keto Spinach and Artichoke Dip with Zucchini

Preheat your oven to 375°F (190°C).

In a mixing bowl, combine the thawed and drained chopped spinach, chopped artichoke hearts, grated Parmesan cheese, mayonnaise, sour cream, minced garlic, onion powder, garlic powder, salt, and black pepper. Mix well until all the ingredients are fully combined.

Taste the mixture and adjust the seasoning if needed by adding more salt and pepper.

Transfer the spinach and artichoke mixture to a baking dish or oven-safe skillet, spreading it evenly.

Sprinkle the grated mozzarella cheese evenly over the top of the dip.

Bake the dip in the preheated oven for about 20-25 minutes or until it's hot and bubbly, and the cheese on top is golden brown.

While the dip is baking, slice the zucchini into rounds to use as dippers.

Remove the dip from the oven and let it cool for a few minutes before serving.

Serve your Keto Spinach and Artichoke Dip with Zucchini rounds as a tasty, low-carb appetiser or snack.