Low Carb Spinach Artichoke Dip

Picture a bubbling skillet emerging from the oven, the edges lightly golden, ribbons of green spinach and tender artichokes peeking through a creamy, velvety dip.

The air fills with the rich aroma of melted cheese and garlic, the kind that makes everyone drift toward the kitchen.

This low carb spinach artichoke dip is the ultimate cozy appetizer—perfect for game days, casual gatherings, or those last-minute cravings when you need something indulgent in under 30 minutes.

It’s ideal for low-carb eaters, busy hosts, and comfort seekers who still care about ingredients.

I remember one hectic weeknight when friends dropped by unannounced; a few pantry staples, a bag of spinach, and a can of artichokes turned into this dip, and suddenly it felt like I’d actually planned a party.

Serve it at Sunday suppers, holiday spreads, or as an easy entertaining staple.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers bold, cheesy flavor with a satisfying, creamy texture
• Keeps carbs low while still feeling indulgent and party-worthy
• Comes together quickly with simple, everyday ingredients and minimal prep
• Bakes in one dish for easy serving and fast cleanup
• Reheats beautifully, perfect for make-ahead snacks or last-minute guests

Ingredients

• 225 g cream cheese, softened — full-fat blocks melt creamiest
• 120 g sour cream, full-fat — adds tang and helps dip stay scoopable
• 120 g mayonnaise, full-fat — choose a neutral-flavored brand
• 150 g mozzarella cheese, shredded, divided — low-moisture shreds brown nicely
• 60 g Parmesan cheese, grated, divided — use real Parmigiano Reggiano if possible
• 250 g frozen spinach, thawed and well-drained — squeeze very dry to prevent watery dip
• 200 g artichoke hearts, canned, drained and chopped — packed in water, not marinated
• 2 cloves garlic, minced — fresh cloves give best flavor
• 0.5 tsp salt — adjust to taste after mixing
• 0.25 tsp black pepper — freshly ground if available
• 0.25 tsp red pepper flakes, optional — add for a gentle heat

Step-by-Step Method

Preheat the Oven & Prepare the Dish

Preheat the oven to 375°F (190°C). Position a rack in the center for even baking.

Lightly grease an 8×8-inch baking dish or a similar-sized oven-safe dish with butter, oil, or nonstick spray. Set the dish aside. Preparing the pan now makes it easy to transfer the mixture once it’s ready, keeping the process smooth and efficient.

Blend the Creamy Base

Combine softened cream cheese, sour cream, and mayonnaise in a mixing bowl. Use a whisk or spoon to mix thoroughly until the mixture is smooth and lump-free.

Assure the cream cheese is fully softened so it blends easily. A well-mixed base gives the dip a silky texture and prevents pockets of unmixed cream cheese in the finished dish.

Fold in the Cheeses

Add half of the shredded mozzarella and half of the grated Parmesan to the creamy mixture. Stir to combine evenly, distributing the cheeses throughout.

This step creates a rich, cheesy interior while reserving some cheese for the golden, bubbly top. Make sure there are no clumps of cheese, as even distribution improves both flavor and texture.

Drain & Prep the Spinach

Thaw the frozen spinach completely if not already thawed. Squeeze out as much moisture as possible using your hands or a clean kitchen towel.

Work in small batches for thorough draining. Removing excess water prevents a watery dip and keeps the texture thick and creamy. Properly dried spinach also helps the flavors concentrate and blend better.

Add Spinach, Artichokes & Seasonings

Stir the drained spinach, chopped artichoke hearts, minced garlic, salt, black pepper, and optional red pepper flakes into the bowl. Mix until the vegetables and seasonings are evenly distributed throughout the creamy base.

Make certain no large clumps of spinach remain. This step builds flavor and guarantees every bite includes spinach, artichokes, and a balanced seasoning.

Transfer & Smooth the Mixture

Spoon the combined mixture into the prepared baking dish. Spread it evenly with a spoon or spatula, pushing it into the corners.

Smooth the surface so it bakes uniformly and browns nicely on top. An even layer ensures consistent heating and prevents undercooked or overcooked spots, making the dip warm and creamy throughout.

Top Generously with Cheese

Sprinkle the remaining shredded mozzarella and grated Parmesan evenly over the surface of the dip. Cover all areas for a uniform cheesy crust.

This top layer will melt, bubble, and develop golden spots as it bakes. Distributing the cheese evenly helps create an appealing appearance and a satisfying cheesy pull in every scoop.

Bake Until Hot & Bubbly

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

Avoid overbaking to prevent drying. If needed, rotate the dish once during baking for even color. The dip should be fully heated through and the cheese nicely melted.

Rest Briefly Before Serving

Remove the dish from the oven and set it on a heat-safe surface. Let the dip rest for about 5 minutes.

This short resting time allows the mixture to thicken slightly and makes serving easier. The flavors also settle and meld. After resting, serve the dip warm with your favorite low-carb dippers or sides.

Ingredient Swaps

• Use Greek yogurt in place of some or all of the sour cream for a lighter, higher-protein dip.
• Swap mayonnaise with extra sour cream or Greek yogurt if you don’t like mayo, or with plain cream cheese for a richer, thicker texture.
• Substitute other cheeses you have on hand: cheddar, Monterey Jack, Gruyère, or provolone work well instead of (or mixed with) mozzarella and Parmesan.
• If artichokes are pricey or hard to find, increase the spinach or add chopped zucchini, mushrooms, or broccoli florets (lightly sautéed and well-drained).
• For lactose sensitivity, use lactose-free cream cheese, sour cream, and hard cheeses; for full dairy-free, choose plant-based cream cheese, yogurt, and shredded cheese alternatives.

You Must Know

– Flavor Boost • For a more complex taste: Add 1–2 tsp lemon juice and 0.5–1 tsp onion powder, then taste before baking; the lemon brightens the rich dairy, and the onion note fills in any “flat” flavor without extra salt.

Serving Tips

• Serve warm with cucumber slices, celery sticks, and bell pepper strips for crunch.
• Pair with pork rinds or keto crackers for a heartier, low-carb “chip and dip.”
• Spoon into mini bell pepper halves and bake briefly for bite-sized appetizers.
• Spread over grilled chicken or baked salmon as a rich, savory topping.
• Present in a hollowed sourdough-style keto loaf for a party-friendly centerpiece.

Storage & Make-Ahead

Store the spinach artichoke dip in an airtight container in the fridge for up to 4 days.

It’s perfect to make a day in advance; the flavors meld nicely.

You can also freeze it (unbaked or baked and cooled) for up to 2 months, then thaw overnight and reheat.

Reheating

Reheat gently in the microwave at 50% power, stirring occasionally.

Or warm in a 300°F/150°C oven covered with foil.

On the stovetop, use low heat, stirring until creamy.

Game Day Party Staple

When kickoff approaches, I pull this bubbling spinach artichoke dip from the oven and the whole room seems to drift toward the kitchen.

The cheese blisters into tiny golden islands, and that garlicky, nutty aroma hangs in the air like a promise.

You can actually hear it—soft popping, gentle sizzling—before anyone takes the first swipe.

I love setting it in the center of the coffee table, ringed with crisp cucumber slices, bell pepper strips, and salty pork rinds.

Steam curls up when you break the surface, revealing ribbons of spinach and tender artichoke in a creamy, molten tangle.

It’s the kind of dip that makes conversation slow down, plates crowd close, and the game suddenly feel secondary.

Final Thoughts

Give this Low Carb Spinach Artichoke Dip a try and see just how easy and satisfying a keto-friendly appetizer can be.

Don’t hesitate to tweak the seasonings, cheeses, or spice level to make it perfectly your own!

Frequently Asked Questions

Can I Make This Spinach Artichoke Dip in a Slow Cooker or Instant Pot?

Yes, you can. I’d stir everything together, spoon it into your slow cooker or Instant Pot on low, and let it gently melt into a bubbling, creamy pool, perfuming your kitchen with garlicky warmth.

Is This Recipe Suitable for People With Gluten Intolerance or Celiac Disease?

Yes, it’s naturally gluten-free, so you can relax by the warm oven’s glow. I’d just remind you to choose gluten-free dippers, letting you scoop creamy, garlicky richness without worry or compromise.

How Can I Reduce Calories While Keeping This Dip Low Carb?

You can gently lighten it by swapping part of the mayo and sour cream for thick Greek yogurt, using reduced‑fat cream cheese, and keeping plenty of spinach and artichokes so it still feels lush, warm, and satisfying.

What Wines or Drinks Pair Best With Spinach Artichoke Dip?

I’d pour a chilled Sauvignon Blanc or unoaked Chardonnay; their bright citrus cuts the richness. If you prefer bubbles, try dry Prosecco. For non-alcoholic comfort, sip sparkling water with lemon or rosemary.

Can I Freeze This Dip Before Baking, and for How Long Safely?

Yes, you can freeze it unbaked for about 2–3 months. I’d wrap the chilled pan snugly, label it, then bake from thawed, letting garlicky steam and golden cheese perfume your kitchen.