Keto Spinach Artichoke Dip
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My keto spinach artichoke dip is rich, creamy, and tangy, with tender spinach and artichokes. 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
Arman’s tips before starting
Drain the spinach thoroughly. This is the most important step in the recipe. I once skipped it, and the dip turned watery and separated. Now I squeeze out every last drop of liquid before mixing everything together.
Let it sit for a few minutes before serving. Once mixed, the dip can be a little loose. Giving it 5 minutes to rest helps it thicken slightly and makes scooping easier.
Use freshly grated cheese if possible. Pre-shredded cheese works in a pinch, but freshly grated cheese melts more smoothly and gives the dip a creamier texture.
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.
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.
To make ahead: You can prepare the dip up to 2 days in advance, cover, and refrigerate. Warm in the oven or microwave before serving.
Frequently asked questions
Can I make this ahead of time?
You can prepare the dip up to 2 days in advance, cover, and refrigerate. Warm in the oven or microwave before serving.
Can I bake this dip instead of serving it cold?
Absolutely! Baking the dip at 350°F for 8-10 minutes gives a bubbly exterior and a deeper flavor.
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.