Keto Spinach Artichoke Dip

Picture a bubbling skillet of creamy, emerald‑flecked dip emerging from the oven, the edges lightly browned, the center silky and molten.

The aroma of garlic, Parmesan, and warm artichokes fills the kitchen, and crisp veggies and low-carb crackers wait on a platter beside it.

This keto spinach artichoke dip is the ultimate cozy appetizer—rich, cheesy, and ready in about 20 minutes.

It’s made for busy weeknights, game-day spreads, or anyone watching carbs but still craving something indulgent. I first leaned on this recipe when friends dropped by unannounced; I’d a bag of spinach, a can of artichokes, and some cream cheese.

Fifteen minutes later, we were standing around the coffee table, scooping and laughing like it had been planned.

It shines at Sunday suppers, last-minute gatherings, or when you just need a quick, comforting snack. Ready to bring this dish to life?

Why You’ll Love It

• Delivers rich, cheesy flavor with classic spinach–artichoke goodness.
• Fits perfectly into low-carb and keto lifestyles.
• Stirs together quickly with simple, everyday ingredients.
• Bakes into a hot, bubbly, crowd-pleasing party appetizer.
• Preps ahead easily for stress-free entertaining.

Ingredients

• 225 g cream cheese, softened — full-fat for best texture
• 120 g sour cream — full-fat keeps it rich and keto-friendly
• 120 ml mayonnaise — choose a brand made with healthy oils
• 120 g shredded mozzarella cheese — low-moisture, pre-shredded is fine
• 60 g grated Parmesan cheese — finely grated for even mixing
• 240 g frozen spinach, thawed and well-drained — squeeze very dry to prevent watery dip
• 200 g canned artichoke hearts, drained and chopped — packed in water, not marinated, if possible
• 2 cloves garlic, minced — fresh for best flavor
• 0.5 tsp salt — adjust to taste after baking
• 0.25 tsp black pepper — freshly ground if available
• 0.25 tsp red pepper flakes (optional) — add more for extra heat

Step-by-Step Method

Preheat the Oven

Preheat the oven to 180°C (350°F). Position a rack in the center to guarantee even baking.

While the oven heats, gather all ingredients and equipment so everything is within reach. This preparation step keeps the process smooth and prevents over-softening or melting of cheeses before they go into the oven.

Prep the Spinach

Thaw the frozen spinach completely. Place it in your hands or a clean kitchen towel and squeeze out as much liquid as possible.

Repeat until the spinach feels dry and clumpy. Proper draining prevents a watery dip and keeps the texture rich and creamy rather than diluted once baked.

Chop the Artichokes

Drain the canned artichoke hearts thoroughly to remove excess brine. Place them on a cutting board and chop into small, bite-size pieces.

Aim for uniform pieces so they distribute evenly in the dip. Set the chopped artichokes aside, ready to be folded into the cheese mixture later.

Combine the Creamy Base

Add softened cream cheese, sour cream, and mayonnaise to a large mixing bowl. Use a spatula or wooden spoon to mash and stir until the mixture is smooth and well blended.

Guarantee no large lumps of cream cheese remain. A smooth base guarantees even flavor and a luxurious, creamy texture.

Stir In the Cheeses & Seasoning

Add shredded mozzarella and grated Parmesan to the creamy base. Sprinkle in minced garlic, salt, black pepper, and red pepper flakes if using.

Stir thoroughly until everything is evenly combined. Taste the mixture and adjust seasonings if desired, keeping in mind flavors will intensify slightly as the dip bakes.

Fold In Spinach & Artichokes

Add the well-drained spinach and chopped artichoke hearts to the bowl. Gently fold them into the cheese mixture, turning the spatula through the center and around the sides.

Continue until the vegetables are evenly distributed. Avoid overmixing to keep some texture and prevent crushing the artichoke pieces.

Fill the Baking Dish

Transfer the mixture into an 8×8-inch baking dish. Use the spatula to spread it into an even layer, reaching all corners.

Smooth the top for consistent browning. If you like, sprinkle a little extra mozzarella over the surface for a cheesier, more golden crust once baked.

Bake Until Bubbly

Place the baking dish on the center rack of the preheated oven. Bake for 18–20 minutes, or until the dip is hot and bubbly around the edges and lightly golden on top.

Check near the end of the time to avoid overbaking, which can cause the oils to separate from the cheese.

Rest Briefly & Serve

Remove the dish from the oven and let the dip rest for about 5 minutes. This short resting time allows the dip to thicken slightly and makes serving easier.

Present it warm with keto-friendly dippers such as cucumber slices, celery sticks, bell pepper strips, pork rinds, or low-carb crackers.

Ingredient Swaps

• Use full-fat Greek yogurt in place of sour cream or part of the mayo for a tangier, higher-protein dip.
• Swap mozzarella with another mild, good-melting cheese (Monterey Jack, provolone, or a regional semi-soft cheese) if that’s what you have.
• Replace frozen spinach with 300–350 g fresh spinach cooked down and well-squeezed dry.
• If artichokes are pricey or hard to find, use extra spinach or add chopped sautéed mushrooms or zucchini for more bulk.
• For dairy-light variation, reduce cream cheese to 115 g and increase mayo by 60 ml, then boost Parmesan slightly for flavor.

You Must Know

– Scale • To serve a crowd… double everything and use about a 23×33 cm (9×13-inch) dish, then extend oven time to roughly 25–30 minutes, checking for a consistently bubbling surface and hot center (75°C/167°F+ if using a thermometer) so the thicker layer heats evenly.

Serving Tips

• Serve in a shallow dish, topped with extra melted mozzarella and a Parmesan sprinkle.
• Pair with cucumber slices, celery sticks, bell pepper strips, and keto crackers for dipping.
• Offer pork rinds or cheese crisps for an ultra low-carb, crunchy option.
• Keep warm in a small slow cooker for parties; stir occasionally for even heating.
• Garnish with chopped parsley or chives for color just before serving.

Storage & Make-Ahead

This dip keeps well in the fridge for up to 4 days in an airtight container.

You can fully assemble it up to 24 hours ahead, cover, and refrigerate, then bake just before serving.

It also freezes well for up to 2 months.

Thaw overnight in the fridge before reheating.

Reheating

Reheat gently in the microwave at 50% power, stirring every 30–45 seconds.

Or warm in a 150°C (300°F) oven or low stovetop heat, stirring often to prevent scorching.

Keto Game‑Day Party Favorite

Once you’ve warmed up a bubbling dish of keto spinach artichoke dip, you’ve got the kind of game‑day snack that steals the spotlight from whatever’s on the screen. I love setting it in the center of the coffee table and watching everyone drift toward that creamy, garlicky aroma.

• Steam rises in soft curls, carrying the scent of roasted cheese and warm artichokes.
• Pork rinds crackle as you scoop, echoing over the low murmur of pre‑game chatter.
• Bright pepper strips and cool cucumber slices frame the dish like a colorful stadium.
• Hands hover, then plunge in, leaving quiet, satisfied sighs between cheers.

You’re not just serving dip; you’re setting the cozy, low‑carb heart of the whole watch party.

Final Thoughts

Give this Keto Spinach Artichoke Dip a try and see just how easy and satisfying a low-carb appetizer can be.

Feel free to tweak the seasonings, cheeses, or spice level to make it perfectly your own!

Frequently Asked Questions

Can I Make This Spinach Artichoke Dip Completely Dairy-Free and Still Keep It Keto?

Yes, you can, and still stay keto. I’d swap in rich coconut cream, vegan mayo, and melty dairy-free cheese; imagine it bubbling, garlicky, hugging tender artichokes and spinach, perfect with crisp cucumber or warm almond crackers.

Is This Recipe Suitable for Freezing Before Baking, and How Should I Thaw It?

Yes, you can freeze it unbaked. I’d wrap the dish tightly, freeze, then thaw overnight in the fridge. Bake cold, adding 5–10 minutes, until the edges sizzle and the center bubbles warmly.

What Are Common Mistakes That Make Spinach Artichoke Dip Oily or Separated?

It turns oily or separated when you use low‑quality mayo, skip softening cream cheese, don’t fully drain spinach, or overbake. I’d mix gently, bake just until bubbling, and let it rest into creamy, fireplace‑warm bliss.

How Can I Adapt This Recipe for a Slow Cooker or Instant Pot?

You’ll gently melt everything on low, stir often, and let it thicken uncovered. For Instant Pot, I’d use sauté, avoid pressure, and keep it on warm so it burbles like a creamy, garlicky hearth.

Can I Turn This Dip Into a Full Meal, Not Just an Appetizer?

You can absolutely turn this into a full meal. I’d fold in shredded chicken or salmon, spoon it over warm zucchini noodles or cauliflower rice, then serve it bubbling beside a crisp, lemony salad.