This Oven Baked Spinach Artichoke Dip is creamy, cheesy, and full of incredible flavor. It is made with fresh spinach, artichoke hearts and a blend of cheeses. It is great to set out for parties or just make for a Friday night at home with a glass of wine, Parmesan Cheese Crisps for dipping and a good movie.

Hot Spinach Artichoke Dip

I love a baked Spinach Artichoke Dip. Just hand me a spoon and I’m good to go!  This dip is one of the only ways I can even get Grumpy to eat an artichoke. He is a huge spinach fan though and he never noticed the artichoke!

A naturally low carb keto dip recipe

This is a naturally keto spinach artichoke dip recipe. Made with only 6 ingredients. And, all of the ingredients just happen to be keto-friendly, making it very easy to enjoy without guilt! This recipe has 3 net carbs per serving (8 servings).

The carbs in this recipe, however, are all vegetable carbs. From the spinach, and artichokes. So, in no what whatsoever are they bad carbs. If you’re going to eat a few more carbs, these are the kind to enjoy.

No matter who you serve this to, they will not care what type of recipe it is. They will only care that it is delicious and want to eat it!

baked hot dip in a blue dish

What you need to make this Spinach Artichoke Dip recipe

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Spinach: Many recipes call for thawed,  frozen spinach. However, that is not my cup of tea. I like fresh spinach better and it’s not that hard to steam, cool, and squeeze the liquid out. 12 ounces raw spinach may seem like a lot, but spinach shrinks volumes when cooked.

Artichoke Hearts: I buy these canned and just chop them up coarsely.

Sour Cream: Use full-fat sour cream. It has the best flavor and for a keto recipe, you will want the fat in the dish.

Cream Cheese: The same goes for cream cheese, use full fat. Most reduced-fat cream cheese has added starches. Something you don’t want on keto.

Cheese, Spinach, and Artichoke ingredients in mixing bowl

Tips for making Hot Spinach Artichoke Dip

  • Be sure to squeeze as much water from the spinach as possible. Then break the spinach up when adding it to the cheese mixture.
  • Be sure to use shredded parmesan and not grated. You can buy pre-shredded in the refrigerated section of the store, or you can buy a brick and shred your own.
  • Ceramic baking dishes work best for this dip. It heats evenly and is no stick.

Other ways to make this keto dip

  • Add 1 cup chopped cooked or grilled chicken or shrimp to the cheese mixture in step 3.
  • Spice it up with 1/2 teaspoon chipotle powder for a slight hit of heat.
  • Omit the artichoke and Saute some and 2 cups mushrooms 1/4 cup diced Red pepper, 1 small diced jalapeno pepper, and 1/4 cup diced onion. Stir into the cream cheese mixture.
  • Top the artichoke dip with crumbled, crispy cooked bacon after removing from the oven.
  • Swap the parmesan cheese for asiago cheese. Asiago has a strong intense delicious flavor that goes well in this dip.
Spinach Artichoke Dip Recipe in baking dishes

What to dip?

On keto, it can be a little difficult at first to figure out what to enjoy with your dip. However, there are several options out there! Below are a few things we like to dip.

Scooping the dip with a parmesan cheese crisp

More Low Carb Keto Artichoke Recipes to Enjoy

Grilled Chicken Artichoke Pizza is a delicious way to cut the carbs and enjoy pizza!

Cheese and Herb Stuffed Artichoke is a delicious and fast microwave recipe stuffed full of flavors.

Balsalmic Browned Butter Artichokes are made with baby artichokes that are oven-roasted with a delicious balsamic browned butter glaze.

Spinach Artichoke Portabella Quiches are individual spinach artichoke quiches cooked inside portabella mushroom caps for a festive low carb, gluten-free meal.

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Hot Spinach Artichoke Dip
Yield: 8 servings

Hot Spinach Artichoke Dip

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

A blend of spinach and artichoke hearts baked in a cheese base for a delicious gluten-free dip that is also low carb and keto-friendly.

Ingredients

  • 12 oz fresh spinach, steamed, cooled, and squeezed dry
  • 1 (14 ounce) canned artichoke hearts, chopped
  • 4 oz Cream Cheese, softened
  • 1/3 cup sour cream
  • 1/2 cup shredded parmesan cheese
  • 4 cloves garlic, minced
  • 1/4 tsp Pink Himalayan Salt
  • 1/4 tsp pepper

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, using a hand mixer, mix the cream cheese until creamy. Add the sour cream and mix to blend.
  3. Add the parmesan cheese, garlic, salt, and pepper cheese and mix until combined.
  4. Stir in the spinach until combined. Transfer to a small casserole dish and bake in the oven for 30 minutes.
  5. Turn the broiler on and broil for 5-10 minutes, or until top is browned (if desired)

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 103Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 24mgSodium 217mgCarbohydrates 4gFiber 1gSugar 1gProtein 4g

Nutrition information is provided as a courtesy but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.

Did you make this recipe?

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About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

One Comment

  1. Anonymous March 3, 2020 at 10:33 pm

    5

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. We started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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