Keto Spinach Artichoke Dip
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My keto spinach artichoke dip features a rich, creamy dip with tangy artichokes and tender spinach. Ready in 5 minutes, I love how simple the ingredients are!
If there’s one thing I love doing more than anything, it’s entertaining. When I have friends over, I take my appetizers very seriously.
This keto spinach dip boasts an irresistible, creamy, and tangy flavor. Tender artichokes and wilted spinach add a beautiful texture. It’s so flavorful that it doesn’t even taste low-carb.
I tested this dip with both fresh and frozen spinach and found frozen gave the creamiest, most consistent texture. I also compared serving it baked, microwaved, and at room temperature – all worked, but baking gave that irresistible, bubbly crust my guests always rave about (and my sister requests every party!).
Table of Contents
Why I love this recipe
- Guilt-free. Traditional spinach artichoke dip is usually laden with hidden carbs, but this keto version has only 3 grams of net carbs per serving.
- Tested for texture. After experimenting with different cheeses and spinach types, this version gave the smoothest, creamiest dip without separating.
- Perfect for sharing. This recipe makes a massive portion of spinach artichoke dip, so it’s perfect for a light appetizer. You can even make a double batch with minimal added prep time.
- Simple ingredients. All you need are basic kitchen staples, some frozen spinach, and artichoke hearts.
READER REVIEWS
★★★★★ – “This was the hit of my party – no one believed it was keto! Creamy, cheesy, and packed with flavor.” – Amanda
★★★★★ – “So quick to make, and the texture was perfect. I baked mine for 10 minutes, and it came out bubbly and delicious.” – Ryan
Ingredients needed
- Artichoke hearts. Jarred or canned. Avoid artichokes soaked in oil; instead, opt for a brine or spring water.
- Frozen spinach. Thawed and with the excess liquid removed. If you don’t have frozen spinach, you can use fresh spinach, but you’ll want to lightly steam it first.
- Cream cheese. Full-fat and softened to room temperature.
- Mayonnaise. Use a good-quality mayonnaise with no added sugar. I prefer using my homemade keto mayonnaise.
- Sour cream. Adds some tang and extra creaminess.
- Shredded cheese. Use a full-flavored, creamy cheese like Gouda, mozzarella, or Parmesan. In my testing, mozzarella gave the best melt, while parmesan added sharpness.
- Salt and pepper. To taste.
How to make keto spinach artichoke dip
For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Chop the artichokes into small pieces and add them to a bowl, along with the thawed and drained spinach.
Step 2- Combine ingredients. In a large bowl, add the softened cream cheese and beat until smooth. Add the sour cream and mayonnaise and stir until combined. Gently fold in the artichokes, spinach, and remaining ingredients.
Step 3- Serve. Microwave the cream cheese mixture for 1-2 minutes, or serve at room temperature in a serving dish or scooped-out keto bread roll.
Dipping ideas
I’m partial to serving my artichoke spinach dip in a bread bowl, but you could also serve it with parmesan crisps, keto crackers, keto tortilla chips, or fresh veggies like broccoli, celery, cucumber slices, or mini sweet peppers.
Recipe tips and variations
- Bake it in the oven. While optional, I like the bubbling crust you get from baking this dip. To bake, simply transfer the cream cheese mixture to a baking dish and bake in the oven at 350F for 8-10 minutes or until bubbly and warm.
- Drain the spinach well. I once skipped this step, and the dip turned watery and separated- lesson learned! Take the extra minute to squeeze out every drop.
- Make it spicy. If you’re a spice fiend like me, add a dash of red pepper flakes for a spicy kick.
- Add flavor boosters. This dish is pretty flavorful as is, but if I have any garlic on hand, I’ll add a few freshly minced cloves for more flavor.
Storage instructions
To store: The dip can be stored in the refrigerator, covered. It will keep well for up to 5 days.
To freeze: Place leftovers in a shallow container and store it in the freezer for up to 2 months.
Reheating: The dip must be at room temperature before microwaving it for 1-2 minutes until warm.
Frequently asked questions
Yes, you can prepare the dip up to 2 days in advance, cover, and refrigerate. Warm in the oven or microwave before serving.
Absolutely! Baking the dip at 350°F for 8-10 minutes gives a bubbly exterior and a deeper flavor.
✅ Nutrition reviewed
Since this spinach artichoke dip is a lower-carb and gluten-free alternative, the nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Keto Spinach Artichoke Dip
Ingredients
- 8 oz frozen spinach thawed and with excess liquid squeezed out
- 14 oz artichoke hearts in brine
- 1 cup cream cheese softened
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 1 1/2 cups shredded cheese full flavored
- 1 teaspoon salt to taste
- 1/2 teaspoon pepper to taste
Instructions
- Chop your artichokes into small pieces and add it into a bowl, along with the thawed and drained spinach.
- In a mixing bowl, add the softened cream cheese and beat together, until smooth. Add the sour cream and mayonnaise and mix well, until combined. Gently fold through the artichokes, spinach, and remaining ingredients until just combined.
- Transfer into a serving dish or scooped out bread roll and serve immediately.
Love this dip so much!
What type of shredded cheese? The recipe does not specify
Any full flavored one, like Extra tasty or gouda
The bread bowl is making me crave carbs! Maybe next time don’t post bread items with a keto dish…unless you have a recipe for it?
Sharing one soon 🙂
This is my favorite dip. Wow.!! When is the shredded cheese added in ? Not clear. Is it melted in the dip?
Yes, it is advised to add it when adding the artichokes and spinach.