No appetizer buffet is complete without some type of spinach dip. Some are hot, some cold. I like them all! After all, they are full of spinach and therefore should count as a serving of vegetables, right? Yes.

I made a cooked version and kept the carbs low to make it keto spinach artichoke dip. But all your guests will enjoy it, I promise. 😀

Ingredients needed

• Spinach – I used fresh but frozen will work too
• Cream cheese
• Mayo
• Sour cream
• Parmesan cheese (grated)
• Artichoke hearts – a can or jar, 12-14 oz in size
• Garlic cloves
• Black pepper
• Monterey Jack cheese (shredded)

What makes this spinach artichoke dip keto?

Most spinach dips are based on cream cheese, mayo and/or sour cream. As long as you stick with the full-fat versions, you will produce a keto-friendly dip. What I like about this recipe is it uses no soup or salad dressing seasoning packet. When you read the labels on those items, you find they contain a surprising number of hidden carbs. By eliminating the use of these mixes, you avoid all the added sugars and unpronounceable ingredients.

How to make this low carb dip

This is very easy to make. First, pre-cook the spinach in the microwave and give it a chance to cool down some.

Mix the other ingredients together. (reserve some shredded cheese for the top) It’s easier to do this if you nuke the cream cheese a little to make it smooth, then mix in everything else.

Once the spinach has cooled, squeeze it to get rid of any excess moisture. I used a kitchen towel for this which worked great. If you use frozen spinach there might be more moisture, so plan to do this squeezing over a sink.

Add the spinach to the cream cheese mixture and stir. Transfer this to a baking dish, top with shredded cheese, and bake.

30 minutes later your dip is bubbly and warm, with a lovely melted golden cheese top.

Serving suggestions

Let’s be honest, this is the tough part of keto – no bread. And any kind of spinach dip tastes great on bread. BUT – I found out it’s also really great on keto-friendly veggies, like celery sticks. Carrots are a little less keto-friendly but they are really good with this. And don’t forget, low carb crackers are a great alternative and would be perfect with this dip.

For the non-keto crowd, a selection of baguettes and crackers is always well received.

And I really like that aspect of this dip: by offering all types of dipping choices, you don’t have to scream “this is a keto dip” to everyone. Just let each person make their own dipping choices to fit his/her individual needs.

I also like that this makes a relatively small batch. Of course, you can double it if you’re expecting a crowd but it’s nice to have a version that doesn’t result in gallons of leftover dip, even if there are only 2-3 people watching the big game.

This easy low carb spinach artichoke dip works for everyone!

Print Recipe

5 from 17 votes

Keto Spinach Artichoke Dip

A keto friendly dip that everyone will enjoy!

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Appetizer

Cuisine: American

Servings: 10

Calories: 116kcal

Author: Sula

Ingredients

• 5 oz spinach fresh, chopped
• 4 oz cream cheese
• 2 Tablespoons Mayonnaise
• 2 Tablespoons sour cream
• ¼ cup Parmesan cheese grated
• 12 – 14 oz artichoke hearts can or jar, chopped and squeezed to remove moisture
• 3-4 cloves garlic minced
• ¼ teaspoon black pepper
• ¾ cup Monterey Jack cheese shredded (about 3 ounces)

Instructions

• Place chopped spinach in a microwave-safe bowl and microwave on high for 3 minutes. Set aside to cool. Preheat oven to 350F.
• Take the cooled spinach and squeeze out as much water as you can. (I use a kitchen towel for this – see video) Add spinach to the cream cheese mixture and stir to evenly distribute.
• Place cream cheese in a large microwave-safe bowl and microwave for 10-20 seconds to warm. Cream cheese should be warm enough to stir. Then, add in the mayo, sour cream, Parmesan cheese, chopped artichokes, garlic, black pepper and about half of the shredded cheese. Stir to combine.
• Add spinach and stir well to combine.
• Transfer to a 1 to 1½ quart casserole dish or other oven proof container. Sprinkle the remaining shredded cheese on top.
• Bake, uncovered, for 30 minutes, until hot and bubbly. Serve warm.

Video

Nutrition

Calories: 116kcal | Carbohydrates: 3g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 279mg | Potassium: 112mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1583IU | Vitamin C: 4mg | Calcium: 123mg | Iron: 1mg

Nutrition values are estimates only, using online calculators. Please verify using your own data.

More ideas for your appetizer buffet

• Ranch Party Mix
• Yogurt Peanut Butter Dip
• Green Onion Cheese Ball
• check out my “Snackatizer” section for even more ideas!