5 Minute Keto Spinach Artichoke Dip

Craving more keto appetizers? Try my keto buffalo chicken dip, keto jalapeño poppers, and keto stuffed mushrooms next. If there’s one thing I love doing more than anything, it’s entertaining. When I have friends over, I take my appetizers very seriously. This keto spinach dip has an irresistible creamy, tangy flavor. Tender artichokes and wilted spinach add a beautiful texture. It’s so flavorful that it doesn’t even taste low-carb.

Why I love this recipe

Guilt-free. Traditional spinach artichoke dip is usually laden with hidden carbs, but this keto version has only 4 grams of net carbs per serving. Perfect for sharing. This recipe makes a massive portion of spinach artichoke dip, so it’s perfect for a light appetizer. You can even make a double batch with minimal added prep time. Simple ingredients. All you need are basic kitchen staples, some frozen spinach, and artichoke hearts.

Ingredients needed

Artichoke hearts. Jarred or canned. Avoid artichokes soaked in oil, but rather a brine or spring water. Frozen spinach. Thawed and with the excess liquid removed. If you don’t have frozen spinach, you can use fresh spinach, but you’ll want to lightly steam it first. Cream cheese. Full fat and softened to room temperature. Mayonnaise. Use a good quality mayonnaise with no added sugar. I prefer using my homemade keto mayonnaise. Sour cream. Adds some tang and extra creaminess. Shredded cheese. Use a full-flavored, creamy cheese like gouda, mozzarella cheese, or parmesan cheese. Salt and pepper. To taste.

How to make keto spinach artichoke dip

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep. Chop the artichokes into small pieces and add them to a bowl, along with the thawed and drained spinach. Step 2- Combine ingredients. In a large bowl, add the softened cream cheese and beat until smooth. Add the sour cream and mayonnaise and stir until combined. Gently fold in the artichokes, spinach, and remaining ingredients. Step 3- Serve. Microwave the cream cheese mixture for 1-2 minutes, or serve at room temperature in a serving dish or scooped-out keto bread roll.

Recipe tips and variations

Bake it in the oven. While optional, I like the bubbling crust you get from baking this dip. To bake, simply transfer the cream cheese mixture to a baking dish and bake in the oven at 350F for 8-10 minutes or until bubbly and warm. Make it spicy. If you’re a spice fiend like me, add a dash of red pepper flakes for a spicy kick. Drain the spinach well. I know this may sound tedious, but if there’s any moisture left in the spinach, it’ll ruin the texture of the dip. I like to thaw it overnight or pop it in the microwave, then use a paper towel to squeeze out as much moisture as possible. Add flavor. This dish is pretty flavorful as is, but if I have any garlic on hand, I’ll add a few freshly minced cloves for more flavor.

Storage instructions

To store: The dip can be stored in the refrigerator, covered. It will keep well for up to 5 days. I’m partial to serving my artichoke spinach dip in a bread bowl, but you could also serve it with parmesan crisps, keto crackers, keto tortilla chips, or fresh veggies like broccoli, celery, cucumber slices, or mini sweet peppers. To freeze: Place leftovers in a shallow container and store it in the freezer for up to 2 months. Reheating: The dip must be at room temperature before microwaving it for 1-2 minutes until warm.