This Easy Keto Spinach Artichoke Dip is a recipe that is definitely a crowd-pleaser. With a cream cheesy base that is full of spinach, artichokes and some fresh garlic, what’s not to love?! Serve it at your new dinner party and your guests will beg you for the recipe!
I love to make easy and delicious recipes that everyone loves. This low carb Spinach Artichoke Dip is definitely one of those recipes. I feel like it’s a must-have appetizer for almost any dinner party. It’s not only easy to make but it’s only a handful of ingredients, most of which are either in your fridge or pantry.
It’s a perfect keto recipe that is going to be one of your new favorites. But not only is it keto-friendly it’s gluten-free, sugar-free, vegetarian, nut-free and grain-free. It’s a great dip that perfect for almost everyone.
What is Spinach Artichoke Dip?
When you do a google search for spinach artichoke dip so many different recipes come up. Each recipe can be a little different but the overall gist is that it’s a combination of spinach, artichokes, garlic and some type of creamy base, like mayo, sour cream or cream cheese. You can add different spices based on what you like.
After your dip is mixed together then it gets up into the oven until it’s hot and gooey and served with chips, crackers, or bread. It’s been a classic recipe that’s been served in thousands of households.
Is Spinach Artichoke Dip Keto?
Yes, this cheesy gooey spinach artichoke dip is keto-friendly. It’s low in carbs but is so delicious that even those who aren’t eating low carb love this dip as well!
For a heaping ½ cup, it’s about 3 net carbs.
What Ingredients are in Low Carb Spinach Artichoke Dip?
Artichokes – I use canned and drained artichoke hearts. Once drained I chop them up into bite-size pieces. I don’t recommend using marinated artichokes because once mixed with the parmesan cheese it will become way too salty.
Spinach – I find that frozen spinach is a lot easier for this recipe. Thaw it out according to the package instructions and then squeeze out any water.
Cream Cheese & Mayo – The mix of both cream cheese and mayo is what makes up the creamy base for this dip.
Grated Parmesan – I like to use grated parmesan, but shredded is an option as well. But keep in mind due to the quantity of parmesan, you don’t need to add any extra salt. The cheese is plenty salty.
Garlic – Now this is a must-have ingredient. But the quantity is up to you. While on keto people try to keep their garlic quantity down, but if you’re not on keto then, by all means, add about double the amount my recipe calls for.
Black Pepper – I only use about 1 tsp of black pepper but adjust as desired.
What Type of Artichoke Should I Use?
As mentioned above I prefer to use plain canned artichoke hearts. I drain them then chop them as small as I want. I don’t use marinated artichokes for 2 reasons.
First, the salt from the parmesan cheese is plenty for the recipe so when using the marinated artichokes it’s going to make your recipe far too salty.
Second, the marinated ones are way more expensive because they contain oil and spices. You want to use marinated ones when putting them on a charcuterie board, but for this dip, it’s best to use the plain ones.
What is the Best Spinach for Making Dip?
I’d say this is up to your own personal preference. I will always choose to use frozen spinach. I know I always tell you fresh is better, but in this particular recipe, I don’t feel it’s important to use fresh. Frozen is perfectly suitable.
I tend to always have a supply of frozen spinach in my freezer, which is one in the pro column for using frozen. That makes it very handy when you are in the mood for this dip and you can just whip it right up, you don’t have to worry about having fresh spinach on hand. It’s so easy and there are no extra steps required.
Something important when using frozen spinach is once it’s thawed you need to squeeze out the liquid from it, otherwise, your dip will be too runny and no one wants that.
Using Fresh Spinach for Dip
But using fresh spinach will work too, just a little more work and time is required.
There are 2 ways you can use fresh spinach and either one will work.
- Cut the stems off, roughly chop it and add it to the rest of the ingredients, then bake the dip
- Cut the stems off, roughly chop, then cook the spinach, drain and squeeze the water out of it.
How Much Fresh Spinach is 10oz Frozen?
To replace 10 oz of frozen spinach you will need 1 pound of fresh spinach. I might seem like a lot but spinach cooks down to practically nothing.
Thawing Frozen Spinach
You can thaw the spinach a few different ways:
- Leave the bag or box of frozen spinach on the counter for about an hour or two and let it come to room temperature
- Take spinach out of the box, put it into a colander and run over cold water
- Place spinach in a microwave-safe bowl, and microwave for about 2-3 minutes.
Whatever step you chose, make sure you always squeeze out the excess water before adding the spinach to the rest of the ingredients.
How to Make Keto Spinach Artichoke Dip
First, start off by softening your cream cheese. Leave it on the counter for about 15-20 minutes before you are ready to make the dip.
Now let’s get some of the prep work out of the way. Drain 2 cans of artichoke hearts, and roughly chop them, then set aside.
To thaw the frozen spinach, put into a colander and run cold water on top. It should only take a few minutes to thaw. Once the spinach is thawed, squeeze out any excess water.
In a medium-size bowl add the softened cream cheese and mayo. Stir together.
Now add the chopped artichokes, and the spinach. Stir together with the mayo and cream cheese.
Add the grated parmesan cheese, black pepper, and chopped garlic. Stir everything together.
Transfer into a baking dish.
Bake for 30 minutes at 350 degrees. Look for the cheese to turn golden brown on top and you are done!
Tips to Make the Best Keto Artichoke Spinach Dip
Here are some tips you can use to make your spinach dip come out amazing every time and also add some variety to it:
- Instead of using raw fresh garlic, you can use roasted garlic. Simply cut the top off of the bulb of garlic, drizzle some olive oil on top and wrap in foil. Bake at 350 for about 30-45 minutes
- You can omit the mayo entirely and use extra cream cheese
- Just use spinach or just use artichokes
- Can add bacon, jalapenos, scallions etc….
- You can easily double the recipe for a larger group or if you want to have leftovers
- Can be made 24 hours in advance and kept in the fridge until it’s ready to bake
- Add different cheeses such as mozzarella, cheddar, gruyere, etc…
What Should I Bake Spinach Artichoke Dip in?
Any baking dish works great for baking the spinach dip in. I tend to use an oval Corningware baking dish for all of my dips and casseroles, it’s a staple and must-have in my kitchen. If you don’t have any Corningware, then use any glass or metal baking dish.
Can I Make Spinach Artichoke Dip in the Slow Cooker?
An alternative to baking your low carb spinach artichoke dip is cooking it in a slow cooker, or a crockpot as some call it.
To make Slow Cooker Spinach Artichoke Dip:
- Lightly grease the slow cooker with nonstick cooking spray.
- Combine all the ingredients into a bowl and mix until combined.
- Add the mixture into the slow cooker and cook on LOW for 2-3 hours until the dip is hot and creamy.
- Stir the dip well before serving.
Other Diets This Recipe is Good for
I’m so sorry for anyone who is dairy-free because this is not an option for you.
But it’s a perfect dish for those who are:
What Do You Serve with Artichoke Spinach Dip?
- Low Carb Tortilla Chips
- Keto Crackers
- Keto Fathead Dinner Rolls
- Keto Parmesan Crisps
- Veggies such as carrot sticks, celery, cucumbers, fresh raw broccoli
- Pork Rinds
- Bell Peppers
- Low Carb Pita Chips
Can I Make Spinach Dip Ahead of Time?
Absolutely you can make this keto dip ahead of time. In fact, that’s usually what I do. It’s a big time-saver to prep your spinach artichoke dip early on in the day then just cover it with foil and keep it in the fridge until it’s ready to go into the oven.
When done this way, you can get all your dishes and have your kitchen cleaned up before your dinner guests arrive.
How to Store Artichoke Dip
What are the best ways to store your leftover low carb spinach artichoke dip? Should I just refrigerate the dip or can I freeze as well? I will list my recommendations here below:
How Long Will It Last in the Fridge?
Ok, so the question is how long will it last in the fridge while staying fresh? It is best to put the dip into an airtight container and refrigerate for up to 4 days.
Now, that being said, this dip is so addictive that chances are it won’t even last the 4 days. That’s why I try to make a double batch on purpose so that way we have plenty of leftovers for a few days.
What Can I Do with Leftover Spinach Artichoke Dip?
On the off chance, you actually have some leftover dip there are a couple of things you can do with it.
- Spread it on a bagel, toast, English muffin, or keto bread for breakfast
- Use it as a filling for stuffed mushrooms
- Stuff it inside sweet baby peppers, then grill them
Can You Warm Up Spinach Dip?
- Microwave – Put your spinach dip in a microwave-safe bowl or plate and stir every 30 seconds until the dip has reached your desired temperature.
- Stovetop – Reheat the dip in a saucepan over medium-low heat, make sure to stir constantly so it doesn’t stick to the pan.
- Oven – Add a little bit of extra parmesan or mozzarella cheese on top to prevent the dip from drying out. Bake in an oven-safe dish and bake for about 10-15 minutes at 350 degrees.
Can You Freeze Spinach Artichoke Dip?
I don’t really recommend freezing this keto artichoke dip. It contains mayo and cream cheese which when frozen, will separate and honestly the texture will not be as good after it’s frozen.
More Keto Appetizer Recipes
If you’re in the mood for some other Low Carb Appetizers then try our:
- Low Carb Tortilla Chips
- Best Buffalo Chicken Dip
- French Onion Dip
- Pepperoni Pizz Dip
- Bacon-Wrapped Asparagus
- Keto Mozzarella Sticks
They all are Keto-friendly and low carb, and will be a hit at your next party!
This Easy Keto Spinach Artichoke Dip is a recipe that is definitely a crowd-pleaser. Dive into its cream cheesy base that is full of spinach, artichokes and some fresh garlic.
- 2 cans artichoke hearts
- 10 oz frozen spinach
- ¾ cup mayo
- 1 cup grated parmesan cheese
- 8 oz cream cheese
- 1 ½ tsp chopped garlic
- 1 tsp black pepper
- Start off by getting everything prepped. Soften your cream cheese by leaving on the counter for about 15-20 minutes to bring to room temperature.
- Drain 2 cans of artichokes and roughly chop them. Set aside.
- To thaw the spinach: put spinach into a colander and run under cold water. Once thawed squeeze out any excess liquid.
- In a medium bowl add the softened cream cheese and mayo. Stir together.
- Add in the chopped artichokes and the chopped spinach. Mix again.
- Sprinkle in the grated parmesan cheese, black pepper and chopped garlic. Stir all the ingredients until mixed well.
- Transfer to a baking dish. Bake for 30 minutes at 350 degrees. Serve right away.
- 3.2 NET CARBS PER SERVING
- Let the cream cheese come to room temperature before using
- Use canned artichokes instead of marinated artichokes, otherwise, it will be too salty
- To save time, using frozen spinach is the best, but you can use fresh instead
- For 10 oz of frozen spinach, you need 1 lb of fresh spinach
- Dip can be made in a slow cooker, stir all the ingredients together then cook on LOW for 2-3 hours
- Category: Appetizers
- Method: Baking
- Cuisine: American
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