Tag Archives: high fiber

Cheesy crab and artichoke dip – Kim’s Club

Cheesy crab and artichoke dip

I wanted to wait til I made this again to get better pics but I felt I would be doing you all a disservice by making you wait – this recipe is that fabulous!  I am purposely being slightly vague about measurements because you are all over the world with different sized containers and honestly, a few ozs either way won’t affect this recipe.  I can’t take credit – my daughter returned from a trip to Washington DC and said this was a popular dish.  She recreated for me!  DO try it – it is dead easy and so delicious.  Take it to a party and everyone will adore you!  Try making my low-carb cheese crackers: http://kimsclub.co.uk/?p=478 or my low-carb tortilla chips: http://kimsclub.co.uk/?p=501 to serve with it.

I listed servings for 8 – which is greedy because this is a very rich dish.  (Perfect LCHF)  We made it for a party of 10 and it served that many fine.

For help in buying for those of you in the UK – here is a link to may shop:  http://kimsclub.co.uk/?page_id=853

Cheesy crab and artichoke dip - Kim's Club
Creamy, chunky, cheesy, bubbly artichoke and crab dip.
Recipe type: Appetiser/party food
Serves: 8
Prep time: 
Cook time: 
Total time: 
  • 1 pkg of cream cheese (I use Lactofree but any good creamy cheese such as Philadelphia will do)
  • 1 container of fresh white crabmeat (about a cup)
  • 1 container of artichoke hearts, drained (I use grilled artichokes in olive oil but it isn't necessary - just buy the best you can get) about a cup
  • Fresh grated cheddar cheese (about a cup)
  • Fresh lemon juice
  • Season to taste - if you can get Old Bay seasoning ½tsp is very good. Otherwise salt, pepper and a bit of paprika.
  1. Preheat oven to 400F, 200C, Gas mark 6. Finely chop the artichoke hearts and mix into the cream cheese along with the crab. Add half the cheddar, a squeeze of lemon and mix well. Season to taste and put into a small oven-proof baking dish. Sprinkle remaining cheddar on top. Bake for 15-20 minutes until bubbly and turing golden. ....and YUM!
This recipe is very rich - I put 8 servings, but it will probably serve more. We made this for a family party of 10, (with other nibbles) and were fine.
Nutrition Information
Serving size:  Calories: 240 Fat: 19 Carbohydrates: 4 (1.5 net) Fibre: 2.5g Protein: 13


PS – If you need a little help getting started, here is a link to my LCHF weight loss plan – only 1£!  http://kimsclub.co.uk/?page_id=914


Enjoy!  Sending love and gratitude – Kim

IBS friendly gluten-free guest recipe-Butternut Squash Pie

Recently I was contacted by a new blogger on the block, Carly.  Carly has started a blog to help sufferers of IBS which certainly seems to be a growing problem.  I would go so far as to say it is one of the plagues of modern times!  Why?  Well, there are different theories but gluten seems to be a main culprit, along with over processed ‘foods’ as well as dairy.  Carly has sent in a special recipe which (warning) is high in carbs from natural sugars and brown rice (rice is the best tolerated of all the grains). However, this is quite a healthy and delicious approach depending on your personal tolerances.

If IBS is plaguing you or someone you know, and carbs are not an issue, why not have a look at Carly’s website:  http://mywellbeingjournal.com/

Some delicious stuff!

Superfood Recipes: Low sugar, gluten-free butternut squash pie!
Full of healthy fats from the nuts & seeds, and packed with vitamins A, C, K and E from the butternut squash (if you choose to use this over sweet potato), as well as being incredibly low-sugar, dairy-free AND gluten-free there really is everything right about this recipe! Give it a try and impress your guests with this homemade delight!
Cuisine: If you don’t think you’re getting enough superfoods in your diet, then this recipe will definitely see they’re all accounted for… and then some!
Recipe type: Dessert
Serves: 8
Prep time: 
Cook time: 
Total time: 
  • For the base:
  • 100g cashew nuts, chopped
  • 40g sesame seeds
  • 2 tbsp chia seeds
  • 2 tbsp flaxseeds
  • 40g pumpkin/sunflower seeds
  • 60g cooked brown rice
  • 2 tbsp honey
  • 60g quinoa flakes (optional)
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
  • 3 tbsp coconut oil
  • For the topping:
  • 600g butternut squash or sweet potato, baked and cooled
  • 1 tbsp almond/coconut milk
  • 2 large eggs, beaten
  • 2 tbsp honey
  • 1 tbsp coconut oil
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • 1 tsp vanilla extract
  1. Preheat the oven to 190oC and grease and line a 20cm springform cake tin.
  2. Mix all the base ingredients in a food processor for around 15 seconds.
  3. Once the base dough is thick but not too sticky, press firmly into the prepared tin, making sure to create a thick dense crust around the edges.
  4. Bake for 15 minutes in the middle of the oven until the pie crust turns a lovely golden brown.
  5. For the topping, combine all the topping ingredients in a food processor for around 1 minute until completely smooth and no lumps.
  6. Spoon the topping over the base and pop the pie back into the oven for 35 minutes to cook the topping into the base.
  7. Serve warm or cold – but always leave to cool as the pie crust needs to set. Otherwise it goes way too crumbly and falls apart upon cutting!
  8. Enjoy!
Nutrition Information
Serving size:  Calories: 210 Fat: 5g Carbohydrates: 50g Sugar: 10g Fibre: 4g

squash pie squash pie slice squash puree