Ingredients
- 1 1/2 cups shredded Parmesan cheese (freshly grated works best)
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup chopped fresh spinach (or thawed, drained frozen spinach)
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1/4 tsp onion powder
- Salt and pepper, to taste
- Optional: Chopped artichokes, diced red bell pepper, or shredded mozzarella
Directions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Scoop 1 tablespoon of shredded Parmesan cheese onto the prepared baking sheet, spreading it into a flat, even circle (about 2 inches in diameter).
- Repeat to form 12–15 circles, spacing them about 1 inch apart.
- Bake for 5–7 minutes, or until the cheese is golden brown and bubbly. Watch closely to avoid burning.
- Remove from the oven and let the crisps cool slightly on the baking sheet—they will harden as they cool.
- In a mixing bowl, combine the sour cream, mayonnaise, chopped spinach, grated Parmesan, minced garlic, onion powder, salt, and pepper. Mix until smooth and well combined.
- Taste and adjust seasoning as needed. If using optional add-ins like artichokes or bell peppers, stir them in now.
- Once the Parmesan crisps have cooled and hardened, spoon a small dollop (about 1 teaspoon) of the spinach dip mixture onto each crisp. Spread gently with the back of a spoon to cover the surface.
- Arrange the assembled crisps on a serving platter. Garnish with additional Parmesan, fresh herbs, or a sprinkle of paprika if desired.
- Serve immediately and enjoy!
- Notes
- The baked Parmesan forms a crispy, savory base that’s naturally low-carb and gluten-free.
- Perfect Bite-Sized Treats: These crisps are perfect for snacking or serving at gatherings.
- Add in red pepper flakes, hot sauce, fresh dill, chives, or parsley to amp it up. ♥