Creamy Keto Spinach & Artichoke Dip – Rich, Easy, Crowd-Pleasing
This creamy keto spinach and artichoke dip is the kind of recipe you’ll make once and then keep on repeat. It’s warm, cheesy, and loaded with flavor, but still fits your low-carb goals. You can prep it in minutes, then let the oven do the heavy lifting while you set out your favorite dippers.
It’s perfect for game day, holidays, or a cozy night in. Best of all, it reheats beautifully, so leftovers are never a problem.
Ingredients
Method
- Prep the oven: Preheat to 375°F (190°C). Lightly grease a small baking dish (about 1.5–2 quarts) with olive oil or butter.
- Drain the spinach well: Thaw the spinach, then squeeze out excess moisture using your hands or a clean kitchen towel. Too much liquid dilutes the dip.
- Chop the artichokes: Drain them thoroughly and rough-chop so there are plenty of chunky bites.
- Mix the base: In a large bowl, combine cream cheese, sour cream, and mayonnaise. Beat until smooth. Stir in garlic, lemon zest, lemon juice (if using), red pepper flakes, salt, and pepper.
- Add the greens and cheese: Fold in spinach, artichokes, 3/4 cup mozzarella, and all the Parmesan. Taste and adjust seasoning.
- Assemble: Spread the mixture evenly in the baking dish. Sprinkle the remaining mozzarella (and a little extra Parmesan if you like) on top.
- Bake: Cook for 20–25 minutes, until the edges bubble and the top turns lightly golden. For a deeper color, broil for 1–2 minutes at the end—watch closely.
- Rest and serve: Let it sit for 5 minutes to set slightly. Serve warm with your favorite low-carb dippers.
What Makes This Special
This dip delivers the classic, comforting taste you expect, but with a keto-friendly twist. Instead of flour or thickeners, it leans on a rich mix of cheeses to get that ultra-smooth, scoopable texture.
You get the bright, tangy bite of artichokes and the savory, earthy flavor of spinach in every bite. Serve it hot from the oven and watch it disappear fast.
- Keto without compromise: Low in carbs, high in satisfaction.
- Pantry-friendly: Uses easy-to-find ingredients like canned artichokes and frozen spinach.
- Foolproof texture: Cream cheese and sour cream create a silky base—no roux needed.
- Versatile: Serve with low-carb dippers, spoon over grilled chicken, or stuff into mushrooms.
Shopping List
- Frozen chopped spinach (10 ounces), thawed and well-drained
- Canned artichoke hearts (14 ounces), drained and chopped
- Cream cheese (8 ounces), softened
- Sour cream (1/2 cup)
- Mayonnaise (1/4 cup)
- Shredded mozzarella (1 cup), divided
- Grated Parmesan (1/2 cup), plus extra for topping if you like
- Garlic (2–3 cloves), minced
- Lemon zest (1/2 teaspoon) and lemon juice (1–2 teaspoons), optional but brightening
- Red pepper flakes (pinch), optional for a little heat
- Salt and black pepper, to taste
- Olive oil or butter (1 teaspoon), for greasing the dish
- Low-carb dippers: cucumber slices, celery sticks, bell pepper strips, pork rinds, almond flour crackers, or toasted low-carb tortillas cut into chips
How to Make It
- Prep the oven: Preheat to 375°F (190°C). Lightly grease a small baking dish (about 1.5–2 quarts) with olive oil or butter.
- Drain the spinach well: Thaw the spinach, then squeeze out excess moisture using your hands or a clean kitchen towel. Too much liquid dilutes the dip.
- Chop the artichokes: Drain them thoroughly and rough-chop so there are plenty of chunky bites.
- Mix the base: In a large bowl, combine cream cheese, sour cream, and mayonnaise.
Beat until smooth. Stir in garlic, lemon zest, lemon juice (if using), red pepper flakes, salt, and pepper.
- Add the greens and cheese: Fold in spinach, artichokes, 3/4 cup mozzarella, and all the Parmesan. Taste and adjust seasoning.
- Assemble: Spread the mixture evenly in the baking dish.
Sprinkle the remaining mozzarella (and a little extra Parmesan if you like) on top.
- Bake: Cook for 20–25 minutes, until the edges bubble and the top turns lightly golden. For a deeper color, broil for 1–2 minutes at the end—watch closely.
- Rest and serve: Let it sit for 5 minutes to set slightly. Serve warm with your favorite low-carb dippers.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in a freezer-safe container for up to 2 months.
Thaw overnight in the fridge before reheating.
- Reheat: Warm gently in a 300°F (150°C) oven for 12–15 minutes or microwave in short bursts, stirring between intervals. Add a sprinkle of cheese if it looks dry.
Health Benefits
- Low in carbs, high in satiety: The fat and protein help keep you full, reducing the urge to snack on high-carb options.
- Spinach power: Packed with vitamin K, folate, and antioxidants that support bone and heart health.
- Artichokes add fiber: They bring prebiotic fiber that can support a healthy gut microbiome.
- Balanced fats: Using a mix of cream cheese, sour cream, and olive oil provides a range of fats for flavor and texture.
Pitfalls to Watch Out For
- Watery dip: Not squeezing spinach enough is the number one cause. Drain artichokes well, too.
- Bland flavor: Add enough salt, pepper, and garlic.
Lemon juice brightens everything—don’t skip it if your dip tastes flat.
- Greasy top: Too much mayo can separate. Stick to the listed amounts and don’t over-broil.
- Overbaking: This can make the dip grainy. Pull it when the edges bubble and the top is just golden.
Recipe Variations
- Jalapeño Kick: Fold in 1–2 tablespoons minced pickled jalapeños or fresh diced jalapeños for heat.
- Bacon Lovers: Add 1/3 cup crisp, chopped bacon and a little smoked paprika.
- Four-Cheese Upgrade: Swap half the mozzarella for provolone or fontina; add a tablespoon of cream for extra silkiness.
- Dairy-Light Option: Use full-fat Greek yogurt in place of sour cream and reduce mayonnaise to 1 tablespoon.
Note: texture will be slightly tangier and lighter.
- Skillet Style: Cook garlic in a little butter, stir in the mixture, and warm on the stove before finishing under the broiler for a bubbly top.
- Roasted Garlic: Replace fresh garlic with 2–3 cloves roasted garlic for a sweeter, mellow flavor.
- Fresh Spinach: Sauté 8–10 ounces fresh spinach in olive oil until wilted; drain and chop well before mixing.
FAQ
Is this dip truly keto-friendly?
Yes. It’s low in net carbs and high in fat and protein. The main carbs come from spinach and artichokes, so portions are generous while staying keto-conscious.
Can I use marinated artichokes?
You can, but drain them well and reduce added salt.
Marinated jars add extra oil and seasoning, which can be tasty but salty.
What can I use instead of mayonnaise?
Use more sour cream or full-fat Greek yogurt. The dip will be slightly tangier and a bit less rich, but still creamy.
How do I keep the dip from separating?
Use room-temperature cream cheese, don’t overbake, and stir ingredients until smooth before baking. Gentle reheating helps maintain a creamy texture.
Can I make it ahead?
Yes.
Assemble the dip up to 24 hours in advance, cover, and refrigerate. Bake straight from the fridge, adding a few extra minutes to the cook time.
What are the best low-carb dippers?
Cucumber rounds, celery sticks, bell pepper strips, pork rinds, radishes, blanched broccoli florets, almond flour crackers, or cheese crisps all work well.
Can I cook it in a slow cooker?
Yes. Mix as directed and cook on Low for 1.5–2 hours, stirring once or twice.
Sprinkle cheese on top and cover for 10 more minutes to melt.
How spicy is it?
As written, it’s mild. Add red pepper flakes or jalapeños to bump up the heat to your liking.
Wrapping Up
This creamy keto spinach and artichoke dip brings big flavor with simple steps and everyday ingredients. It’s dependable, flexible, and always welcome at the table.
Keep a bag of spinach and a can of artichokes on hand, and you’re never far from a warm, satisfying snack or appetizer. Make it once, and it’ll become a go-to favorite.
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