My aunt created this for Sunday brunch when we wanted something light but rich.

These Low Carb 3-Ingredient Spinach Artichoke Bakes were born out of a Sunday brunch at my aunt’s house, when we wanted something that felt light on the plate but still wonderfully rich and comforting. She pulled this together from what she had on hand: frozen spinach, jarred artichokes, and a good melting cheese. The result is a creamy, savory little mouthful that tastes like the center of a spinach-artichoke dip, but in tidy, golden baked mounds. With only three ingredients and a quick bake, they’re perfect for brunch, appetizers, or a simple low-carb snack.

Serve these warm, straight from the baking tray, with a simple green salad dressed in lemon and olive oil to balance the richness. They pair nicely with scrambled or poached eggs at brunch, or alongside roasted asparagus or tomatoes for a light supper. For entertaining, offer them as finger food with toothpicks, next to a crisp white wine or sparkling water with citrus. Because they’re rich and creamy, keep the rest of the plate fresh and bright—think sliced cucumbers, radishes, or a tangy slaw.

Low Carb Spinach Artichoke Bakes

Servings: 12 small bakes (about 4 servings)

Ingredients

1 cup finely chopped cooked spinach, squeezed very dry (from frozen or fresh, packed)
1 cup finely chopped canned or jarred artichoke hearts, well drained and patted dry
1 1/2 cups shredded full-fat melting cheese (such as mozzarella, Monterey Jack, or a mild white cheddar), lightly packed

Directions