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This Keto Spinach Artichoke Dip is perfectly cheesy, deliciously creamy, packed with spinach and artichokes, and always a family favorite. It is easy to make and baked to bubbly golden perfection!
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I have been meaning to bring you this Keto Spinach Artichoke Dip recipe for such a long time! With spring here I knew I had to get this on the blog.
The first day of spring tends to mark the time for gatherings and parties, at least in my house.
After the New Year celebrations, we all tend to retreat to our homes. It is time for rest and rejuvenation.
Oh, who are we kidding? It is cold and we are tired of dealing with people, right? We need some "us" or "me" time to just relax and try to beat the winter blues.
Once spring is here again I am ready to throw open the windows, dust off those cold weather vibes, and enjoy good food and good company again.
This Keto Spinach Artichoke Dip is solidly in the must-make good food department.
I have actually been using this recipe for years, even before I went keto, and everyone that has tried it loves it.
Add to that fact that it is a ridiculously easy-to-make recipe, and you have yourself a winner my friends!
File this keto spinach artichoke dip recipe away in your "recipes to take/make for every social gathering I attend this year" folder!
These are the simple ingredients needed to make Keto Spinach Artichoke Dip.
- fresh baby spinach
- cream cheese
- mozzarella cheese
- Parmesan cheese
- Romano cheese
- sour cream
- canned artichoke hearts
- pink salt
- cracked black pepper
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
This is a basic breakdown of the steps involved in making Keto Spinach Artichoke Dip. You will find the full directions in the recipe card at the bottom of the post.
Saute the shallot until it is soft and translucent – about 7 minutes.
Add the spinach to the skillet and continue cooking, stirring occasionally, until the spinach wilts (2-3 minutes more).
In a medium bowl, stir together the cream cheese, mozzarella cheese, ½ of the parmesan and romano cheeses, sour cream, drained artichoke hearts, spinach, and salt and pepper until combined.
Place the mixture into a 6-inch deep dish pie pan (you can alternately use a pie plate or a larger/shallower dish).
Hint: freshly grate the cheese if you can. Store-bought pre-grated cheese has a coating on it to keep it from clumping which can cause the cheese to not melt smoothly and leads to a clumpy or gloopy texture.
- Spinach - instead of fresh baby spinach you can substitute frozen spinach. Heat it in the microwave and then roll it up in a clean kitchen towel to wring as much liquid out as possible.
- Cheese - you can substitute Monterey jack cheese for the mozzarella cheese if you prefer, and you can use more parmesan in place of the Romano cheese if you cannot find it.
Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe
- Spicy - add chili pepper flakes to the baby spinach while cooking to add heat to the dip. The amount is up to your taste but I would say at least 1/2 teaspoon.
- Italian - add a tablespoon of Italian seasoning blend to the spinach as you cook it.
- Greek - add a tablespoon of Greek seasoning blend to the spinach as you cook it.
There is no special equipment needed to make this Keto Spinach Artichoke Dip. All you need is measuring cups and spoons, a skillet, a medium mixing bowl, a silicone spoon or wooden spoon, a deep dish pie pan, and a rubber spatula.
Store this Keto Spinach Artichoke Dip in an airtight container in the refrigerator for up to 5 days.
You can freeze this spinach artichoke dip for up to 3 months.
Keep a very close eye on the Keto Spinach Artichoke Dip as it broils because the cheeses will burn very quickly!
FAQ about Keto Spinach Artichoke Dip
I serve this keto spinach artichoke dip with celery sticks, bell pepper wedges, keto crackers, pork rinds, or parmesan crisps.
The best way to ensure a nice creamy dip is to thoroughly drain the artichoke hearts and, if you use frozen spinach, the cooked spinach.
If stored properly in an airtight container this dip should last up to 5 days in the refrigerator.
More Keto & Low Carb Dip Recipes
Looking for other recipes like this? Try these delicious recipe ideas: Buffalo Chicken Dip aka Chicken Crack, Bavarian Party Dip, Low Carb Artichoke Crab Dip, Sausage Rotel Dip, or some sweet treats like this Keto Eggnog Dip, or this Strawberry Cheesecake Dip.
Spinach Artichoke Dip (Keto & Gluten-Free)
- 2 tbsp unsalted butter
- 1 shallot minced
- 2 cloves garlic minced
- 5 ounces fresh baby spinach
- 8 ounces cream cheese room temperature
- 1 cup mozzarella cheese grated
- 1/2 cup Parmesan cheese grated
- 1/2 cup Romano cheese grated
- 1/3 cup sour cream
- 1 14-ounce can artichoke hearts drained and quartered
- pink salt
- cracked black pepper
- Preheat oven to 350 degrees F.
- Heat the butter in a large skillet over medium-low heat.
- Saute the shallot until it is soft and translucent - 5 to 7 minutes.
- Add the garlic and continue to saute for an additional minute.
- Add the spinach to the skillet and continue cooking, stirring occasionally, until the spinach wilts - 2 to 3 minutes.
- Meanwhile, in a medium bowl, stir together the cream cheese, mozzarella cheese, ½ of the parmesan and romano cheeses, sour cream, and the drained artichoke hearts until combined.
- Stir the spinach mixture into the cream cheese mixture. Add salt and pepper to taste.
- Place the mixture into a 6-inch deep dish pie pan or shallow baking dish.
- Bake, covered with aluminum foil, for 30 minutes until the dip is hot and bubbly all the way through.
- Remove the aluminum foil and top with the remaining Parmesan and Romano cheeses. Place under the broiler for 1-2 minutes longer to brown the cheese on top.
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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