Irresistible Keto Spinach Artichoke Dip in 30 Minutes

Let me tell you about the keto spinach artichoke dip that saved my last party! Picture this: I’m hosting game night, half my guests are keto, the other half just want something delicious, and suddenly I realize—I need a hero. That’s when this creamy, dreamy dip stepped in. It’s the perfect mix of tangy artichokes, garlicky goodness, and melty cheese, all while keeping things low-carb. I’ve made this recipe dozens of times now (my friends practically demand it!), and what I love most is how it makes everyone happy—keto dieters get their fix, and everyone else just sees an irresistibly cheesy appetizer.

The magic happens in about 30 minutes from fridge to table. Unlike some complicated dips, this one comes together with simple ingredients you probably already have. Cream cheese forms the base for that luxurious texture, while Parmesan adds that salty punch we all crave. My secret? Squeezing every last drop of water from the spinach—nobody wants a watery dip! Whether you’re serving it with crunchy veggies or keto crackers, this crowd-pleaser disappears fast. Trust me, once you try this version, you’ll understand why it’s become my go-to for every gathering.

Why You’ll Love This Keto Spinach Artichoke Dip

• Creamy dreaminess: The combo of cream cheese, sour cream, and mayo creates that luscious texture we all crave in a dip—no weird keto substitutes needed!
• Party superhero: I’ve lost count of how many times this has saved my gatherings when I needed a last-minute appetizer that pleases everyone.
• Prep is a breeze: You’re literally just mixing everything in one bowl—my kind of cooking when I’m hosting and multitasking like crazy.
• Flavor bomb: Garlic, Parmesan, and those tangy artichokes? Oh yes, your taste buds are in for a treat.
• Keto magic: At just 5g net carbs per serving, you can indulge without guilt (I may or may not have eaten it straight from the dish once…).
• Leftover heaven: If by some miracle there’s any left, it reheats beautifully for the best work-from-home snack ever.

Ingredients for Keto Spinach Artichoke Dip

Here’s everything you’ll need to make the creamiest, dreamiest keto spinach artichoke dip – I swear by these exact measurements for perfect results every time:

• 1 cup cream cheese, softened – Leave it out for 30 minutes first! That block needs to be as soft as butter for smooth mixing.
• 1/2 cup sour cream – Full-fat is best here for that rich tang we all love.
• 1/2 cup mayonnaise – My secret weapon for extra creaminess (trust me on this).
• 1 cup shredded mozzarella cheese – The melty magic that gives those gorgeous cheese pulls.
• 1/2 cup grated Parmesan cheese – Freshly grated if you can – that pre-shaker stuff just isn’t the same.
• 1 cup chopped spinach, thawed and drained – Squeeze out alllll that water – I press mine between paper towels.
• 1 cup chopped artichoke hearts – Jarred in water works great, just drain well and chop roughly.
• 2 cloves garlic, minced – More if you’re feeling bold! I sometimes do 3.
• 1/2 teaspoon salt – Start with this, then taste – some cheeses are saltier than others.
• 1/4 teaspoon black pepper – Freshly cracked makes all the difference.

See? Nothing weird or hard-to-find. Just real ingredients that make magic together. Now let’s get mixing!

Equipment Needed for Keto Spinach Artichoke Dip

You won’t need anything fancy for this recipe – just a few basics from your kitchen:

• Large mixing bowl – Big enough to stir everything without making a mess (speaking from experience!)
• 9×9-inch baking dish – Or whatever oven-safe dish you’ve got that holds about 2 quarts
• Rubber spatula – For scraping every last bit of that delicious dip into the baking dish
• Oven – Preheated to 375°F – that golden bubbly top is worth the wait

That’s it! If you’re feeling fancy, a microplane for the garlic makes mincing super easy.

How to Make Keto Spinach Artichoke Dip

Okay, let’s make some magic happen! I’ve made this dip so many times I could do it in my sleep, but I’ll walk you through each step so yours turns out perfect too.

First things first – preheat that oven to 375°F (190°C). This gives your dip that gorgeous golden top we all crave. While that’s heating up, grab your biggest mixing bowl and let’s get creamy!

Now for the fun part – mix your cream cheese, sour cream, and mayo until they’re completely smooth. I like to use a rubber spatula and really work out any lumps – this is the base of your dip, so take your time here. If your cream cheese was properly softened, this should be easy peasy.

Next, toss in all your remaining ingredients – mozzarella, Parmesan, spinach, artichokes, garlic, salt, and pepper. Here’s my pro tip: fold everything together gently but thoroughly. You want every bite to have all the good stuff, but overmixing can make the spinach release more water.

When everything’s beautifully combined, scrape it into your baking dish and smooth the top. I like to make little swirls with my spatula – they brown up so prettily!

Now the hardest part – bake for 20-25 minutes until it’s bubbling around the edges and golden on top. I start checking at 20 minutes – you want that perfect balance of melty and slightly crispy. The smell will drive you crazy!

Let it cool for just 5 minutes before serving (if you can wait that long). The cheese needs a minute to set, or you’ll burn your tongue – learned that the hard way! Now grab your favorite keto dippers and dive in.

Tips for Perfect Keto Spinach Artichoke Dip

Want to take your dip to the next level? Here are my tried-and-true tips for keto spinach artichoke dip perfection:

• Dry that spinach! I can’t stress this enough – squeeze every last drop of water out of your thawed spinach. I press mine between paper towels or use a clean kitchen towel. Nobody wants a watery dip!
• Spice it up: Add a pinch of red pepper flakes if you like a little kick. My husband loves it when I do this – gives it that “can’t stop eating it” factor.
• Watch for bubbliness: The dip is ready when it’s bubbling around the edges and golden on top. If it’s not quite there, give it another 2-3 minutes.
• Let it rest: As hard as it is, let the dip cool for 5 minutes before serving. This helps the cheese set so you get that perfect creamy texture.

Variations for Keto Spinach Artichoke Dip

One of my favorite things about this recipe? How easily you can make it your own! Here are some delicious twists I’ve tried (and loved) over the years:

• Protein boost: Stir in a cup of shredded rotisserie chicken for a heartier version—perfect when this needs to double as dinner!
• Cheese swap: Sometimes I use Gruyère instead of mozzarella for a nuttier flavor, or pepper jack for extra spice.
• Sun-dried surprise: Chopped sun-dried tomatoes (oil-packed, drained) add bursts of sweet-tart flavor that pair amazingly with the artichokes.
• Creamier dream: Replace half the mayo with mascarpone when I’m feeling fancy—it’s like dip luxury.
• Smoky twist: A dash of smoked paprika or crumbled bacon takes this from great to “oh wow” status.

The beauty is—you really can’t mess it up. Play around and find your perfect combo!

Serving Suggestions for Keto Spinach Artichoke Dip

Now for the best part—what to dunk in this glorious dip! My go-tos are always:

• Crunchy veggies: Celery sticks, bell pepper strips, and cucumber rounds are perfect for scooping.
• Keto crackers: My homemade almond flour crackers or store-bought parmesan crisps never last long when this dip is around.
• Pork rinds: For the ultimate crunch factor – trust me, it’s a game changer.
• Cheese crisps: Bake some provolone into cups and fill ’em up – edible bowls? Yes please!

Honestly though? A spoon works too—no judgment here!

Storage and Reheating Instructions for Keto Spinach Artichoke Dip

If—by some miracle—you have leftovers (it rarely happens in my house!), here’s how to keep that creamy goodness perfect: Store in an airtight container in the fridge for up to 3 days. When reheating, I pop it in the oven at 350°F for 10-15 minutes or microwave in 30-second bursts, stirring between each. The oven method keeps that gorgeous bubbly top, but the microwave works when I’m impatient! Just add a sprinkle of fresh cheese before reheating for extra melty magic.

Nutritional Information for Keto Spinach Artichoke Dip

Here’s the scoop on what you’re getting with every delicious serving (about 1/6 of the recipe): 250 calories, 22g fat (10g saturated), 8g protein, and just 5g net carbs. Keep in mind, these are estimates—your exact numbers might vary slightly depending on the brands of cheese and other ingredients you use. But hey, it’s all low-carb goodness, so dig in without worry!

Frequently Asked Questions About Keto Spinach Artichoke Dip

After making this dip countless times (and fielding tons of questions from friends!), here are answers to the things everyone wants to know:

Can I use frozen spinach?
Absolutely! Frozen spinach works great—just be sure to thaw it completely and squeeze out ALL the water (I press mine between paper towels). That extra step makes all the difference between creamy dip and watery disappointment.

Is this dip freezer-friendly?
Honestly? Not really. While you can freeze it, the texture changes when thawed—it tends to get a bit grainy. I prefer making it fresh or storing leftovers in the fridge for up to 3 days.

Can I make it ahead of time?
Yes! Assemble everything (minus baking) up to a day in advance—just cover tightly and refrigerate. When ready, bake an extra 5 minutes since it’s going in cold. The flavors actually deepen overnight!

What if I don’t have artichoke hearts?
While artichokes give that signature tang, you could sub in roasted red peppers or extra spinach in a pinch. But trust me—it’s worth tracking down those artichokes!

Why is my dip watery?
Nine times out of ten? Not squeezing enough water from the spinach! That’s why I’m obsessive about pressing mine dry. Also, don’t skip draining those artichokes well.

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