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5 from 2 votes

low carb keto artichoke spinach dip

Cheesy and creamy artichoke spinach dip!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer
Cuisine: American
Servings: 8
Calories: 106kcal
Author: Cari


  • 1 14oz can of artichoke hearts, drained
  • 1 10 ounce package size frozen chopped spinach thawed, and drained
  • ½ teaspoon garlic powder
  • 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


  • 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.


The dip can be made upto 24 hours in advance before baking. Store in an airtight container in the refrigerator.


Serving: 0.25cup | Calories: 106kcal | Carbohydrates: 2g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 26mg | Sodium: 286mg | Potassium: 39mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 296IU | Vitamin C: 1mg | Calcium: 169mg | Iron: 0.2mg