Ingredients
- (8 ounce) package cream cheese
- (10 ounce) box frozen chopped spinach, thawed and squeezed dry
- (4 ounce) package feta cheese, crumbled
- (4 ounce) can artichoke hearts, chopped with hard leaf tips removed
- teaspoons minced garlic
- (1 ounce) package dry ranch salad dressing mix
Instructions
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Step 1
To start, I make sure my cream cheese is softened to room temperature so it blends easily. In a large mixing bowl, combine the cream cheese, thawed and thoroughly squeezed-dry spinach, crumbled feta, chopped artichoke hearts, minced garlic, and the ranch dressing mix. I like to use my clean hands to mix everything together—it’s the best way to get a uniform consistency without overworking. Keep mixing until the ingredients are well incorporated and the mixture holds together. Then, shape it into a ball or a log, whichever you prefer for your serving platter. If the mixture is too soft, you can chill it in the fridge for 15-20 minutes before shaping, but usually it’s fine as is. Place the ball on a plate and surround with keto-friendly dippers like cucumber rounds, celery sticks, or homemade flax crackers. This appetizer can be served immediately or refrigerated until ready. It’s so simple that even the youngest kitchen helpers can get involved.