Artichoke spinach dip is one of my absolute favorite appetizers. This low carb version is so delicious that no one will guess that it's keto friendly!
Why you'll love this spinach and artichoke dip?!
So easy to make!
Four different types of delicious melty cheese!
Great for appetizer for parties!
Ready to serve in less than 30 minutes!
How many carbs are in this artichoke spinach dip?
There are just 2 grams of net carbs per ¼ cup serving of this low carbohydrate spinach and artichoke dip.
Equipment needed
Ingredients
- Artichoke hearts
- Frozen chopped spinach
- Garlic powder
- Freshly-grated Romano cheese
- Freshly-grated parmesan cheese
- Shredded mozzarella cheese
- Cream cheese
- Sour cream
- Salt
- Black pepper
- Red pepper flakes
- Onion powder
Instructions
- Preheat oven to 350 degrees F. In food processor pulse the artichokes and spinach until finely chopped.
- In a mixing bowl combine the cream cheese, sour cream, ¾ cup of the mozzarella, parmesan, romano, garlic powder, salt and pepper.
- Stir well and then fold in the artichoke/spinach mixture until well incorporated.
- Spray an oven proof casserole dish. Pour mixture into casserole dish then top with ¼ cup of mozzarella cheese and bake uncovered for 20 minutes at 350 degrees F until mixture is bubbly and cheese melted through.
- Remove from oven and serve this artichoke spinach dip HOT with your favorite chips.
What to serve with this low carb artichoke and spinach dip?
I love serving this dip with a variety of things. For my ketogenic diet friends I serve this dip with:
- Parmesan chips
- Crudités
For my friends that are not watching their carbohydrate intake I serve:
- Pita chips
- Tortilla chips
- Pretzels
- Crusty bread
Can you make this spinach dip ahead of time?
YES! If you're getting ready for a party, you can make this dip the night before. Store it in the refrigerator in an airtight container. When it's time to bake your artichoke spinach dip, allow it to come to room temperature and then bake as usual.
Freezing
I love making this recipe, portioning it out into ramekins and freezing it to have for a later time.
- Mix your ingredients as instructed and instead of pouring the dip into a casserole and in the oven to bake, place the dip in an airtight container and place in the freezer.
- When you're ready to bake, allow the dip to come to room temperature and bake as instructed.
Storage
Left over keto spinach dip can be stored in an airtight containers and placed in the refrigerator for upto 3 days. Microwave to reheat.
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low carb keto artichoke spinach dip
Ingredients
- 1 14oz can of artichoke hearts, drained
- 1 10 ounce package size frozen chopped spinach thawed, and drained
- ½ teaspoon garlic powder
- ⅓ cup freshly-grated Romano cheese
- ¼ cup freshly-grated parmesan cheese
- 1 cup shredded mozzarella cheese separated
- 1 package of cream cheese room temperature
- ½ cup sour cream
- ¼ teaspoon salt
- pinch black pepper
- pinch red pepper flakes
- ½ teaspoon onion powder
Instructions
- Preheat oven to 350 degrees F. In food processor pulse the artichokes and spinach until finely chopped.
- In a mixing bowl combine the cream cheese, sour cream, ¾ cup of the mozzarella, parmesan, romano, garlic powder, salt and pepper.
- Stir well and then fold in the artichoke/spinach mixture until well incorporated.
- Spray an oven proof casserole dish. Pour mixture into casserole dish then top with ¼ cup of mozzarella cheese and bake uncovered for 20 minutes at 350 degrees F until mixture is bubbly and cheese melted through.
- Remove from oven and serve this artichoke spinach dip HOT with your favorite chips.
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