Cold cuts are easy to incorporate into a dip, and also adds heft by way of protein, along with all its unique texture and flavour, like with this pastrami artichoke dip. It almost makes it into the dip form of a sandwich, especially if you eat it with bread. This recipe is a good base, but you can try it with different kinds like Montreal smoked meat, salami, etc.
Keto Pastrami Artichoke Dip Recipe
Ingredients:
- ½ cup marinated artichoke hearts, rinsed, drained and chopped (*Canned also works, though you might want to add more herbs.)
- 1 cup sour cream
- ½ cup mayonnaise (*Use homemade vegannaise if avoiding eggs.)
- 6oz deli pastrami, chopped
- ½ cup Parmesan cheese, grated
- ⅛ teaspoon garlic powder
- 1 tablespoon prepared horseradish
- 1 tablespoon fresh dill weed, chopped (or 1 teaspoon dried dill weed](https://amzn.to/2FXdbyv))
- Flaky sea salt (like Maldon or Fleur de sel, and freshly ground black pepper, to taste
Directions:
- Stir together all the ingredients into a bowl. Put in the fridge for at least one hour to allow the flavours to blend. Serve with keto crackers, keto bread, or sliced veggies. Serve with keto bread, keto crackers and cut veggies. Store in fridge.
Did you make this keto pastrami artichoke recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy!
