Low Carb Spinach Artichoke Dip
Equipment
- 1 Mixing bowl
- 1 whisk or spoon
- 1 Cutting board
- 1 Chef's knife
- 1 8x8-inch baking dish (or similar)
- 1 Oven
Ingredients
- 225 gram cream cheese softened
- 120 gram sour cream full-fat
- 120 gram mayonnaise full-fat
- 150 gram mozzarella cheese shredded; divided
- 60 gram Parmesan cheese grated; divided
- 250 gram frozen spinach thawed and well-drained
- 200 gram artichoke hearts canned; drained and chopped
- 2 clove garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional
Instructions
- Preheat the oven to 375°C (190°C) and lightly grease the baking dish.
- In a mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise until smooth.
- Stir in half of the shredded mozzarella and half of the grated Parmesan.
- Squeeze all excess moisture from the thawed spinach using your hands or a clean kitchen towel.
- Add the drained spinach, chopped artichoke hearts, minced garlic, salt, black pepper, and red pepper flakes (if using) to the bowl.
- Mix everything together until the spinach and artichokes are evenly distributed.
- Transfer the mixture to the prepared baking dish, smoothing the top with a spoon.
- Sprinkle the remaining mozzarella and Parmesan evenly over the surface.
- Bake for 18–20 minutes, or until hot and bubbly with lightly golden spots on top.
- Let the dip rest for 5 minutes before serving to thicken slightly.
Notes
For best texture, ensure the spinach is very well-drained to avoid a watery dip; you can also use fresh spinach (lightly sautéed and squeezed dry) instead of frozen. Adjust the richness by using more or less mayonnaise or sour cream, and tweak the garlic and red pepper flakes to match your preferred flavor intensity. This dip reheats well in the oven or microwave, making it ideal for prepping ahead, and it pairs nicely with low-carb dippers such as cucumber slices, celery sticks, bell pepper strips, pork rinds, or keto crackers.
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