Irresistible Keto Spinach Artichoke Dip – Just 5g Net Carbs

You know those party dips that disappear faster than you can say “pass the chips”? This keto spinach artichoke dip is THAT dip – creamy, cheesy, and packed with flavor without any of the guilt. I first made it for a girls’ night when my best friend was doing keto, and wow, we demolished the whole dish before the movie even started!

The magic happens when tangy artichokes meet garlicky spinach in a rich base of cream cheese and melty mozzarella. What makes it special? It’s indulgent enough to fool any carb-lover but stays perfectly low-carb with just 5g net carbs per serving. Whether you’re hosting game night or need a quick snack, this dip comes together in minutes and bakes into bubbly perfection.

Why You’ll Love This Keto Spinach Artichoke Dip

This isn’t just another dip recipe—it’s the one you’ll make again and again. Here’s why it’s a total crowd-pleaser:

• Creamy dreamy texture: That perfect blend of cream cheese, mayo, and sour cream creates a luxuriously smooth base that clings to every chip or veggie.
• Keto magic: At just 5g net carbs per serving, it satisfies those cheesy cravings without kicking you out of ketosis. My fitness-focused friends can’t believe it’s low-carb!
• Simple to make: You probably have most ingredients already. Just mix, bake, and watch it disappear—I’ve whipped it up in under 10 minutes when surprise guests arrive.
• Always a hit: From football Sundays to book club nights, this dip gets more compliments than my fancy charcuterie boards. Last Christmas, my aunt actually licked the bowl clean (we don’t judge here).

Ingredients for Keto Spinach Artichoke Dip

Gathering the right ingredients is half the battle when making this addictive dip. Here’s what you’ll need – and trust me, these proportions create that perfect balance of creamy and flavorful every single time:

• 1 cup chopped spinach (fresh or frozen both work great here – just squeeze out all that excess water if using frozen!)
• 1 cup chopped artichoke hearts (drain these REALLY well – nobody wants a watery dip. I like the jarred ones packed in water, not oil)
• 8 oz cream cheese (let it soften on the counter for 30 minutes – trying to mix cold cream cheese is a workout I don’t need)
• 1/2 cup mayonnaise (use full-fat for that rich texture we’re after)
• 1/2 cup sour cream (the tang cuts through the richness beautifully)
• 1 cup shredded mozzarella cheese (I like to shred my own – it melts so much better than the pre-shredded stuff)
• 1/4 cup grated Parmesan cheese (the real deal, not the powdery stuff in the green can)
• 1 tsp garlic powder (my secret weapon – it distributes flavor more evenly than fresh garlic here)
• 1/2 tsp onion powder (adds depth without the crunch of onions)
• 1/2 tsp salt (I always start with this amount and adjust after mixing)
• 1/4 tsp black pepper (freshly cracked if you’re feeling fancy)

Equipment You’ll Need

Don’t worry – you won’t need any fancy gadgets for this dip! Just grab these basic kitchen tools:

• A medium mixing bowl (I use my trusty glass one so I can see everything combine)
• A 9×9 baking dish or similar oven-safe dish (I’ve used everything from ceramic to cast iron – just adjust baking time if it’s deeper)
• A rubber spatula (for scraping every last bit of that creamy goodness into the dish)
• Measuring cups and spoons (though I’ll admit, I sometimes eyeball the spices after making this a hundred times)

That’s it! Now let’s get mixing.

How to Make Keto Spinach Artichoke Dip

Alright, let’s dive into making this creamy dream come true! I’ve made this dip so many times I could probably do it in my sleep, but I’ll walk you through each step so yours turns out perfect on the first try.

Step 1: Preheat and Prep

First things first – crank that oven to 350°F (that’s about 175°C for my metric friends). While it’s heating up, grab your spinach and artichokes. If you’re using frozen spinach, squeeze out every last drop of water – I usually wrap it in a clean kitchen towel and wring it like I’m mad at it. Same goes for those artichokes – drain them well and give them a quick chop so you get little flavor bursts in every bite.

Step 2: Mix the Base

Now the fun begins! In your mixing bowl, plop in that softened cream cheese (if you forgot to take it out earlier, 15 seconds in the microwave works in a pinch). Add the mayo and sour cream, then mix like you mean it until it’s completely smooth. I use a wooden spoon for this – there’s something satisfying about feeling the ingredients come together. No lumps allowed!

Step 3: Add Remaining Ingredients

Time to build flavor! Toss in your well-drained spinach and artichokes, then all those glorious cheeses – the mozzarella for that stretchy melt and Parmesan for that salty kick. Sprinkle in your garlic powder, onion powder, salt, and pepper. Now fold everything together gently but thoroughly. The mixture should look evenly speckled with green and smell absolutely heavenly.

Step 4: Bake to Perfection

Scoop your masterpiece into your baking dish and smooth the top. Pop it in the oven for 20-25 minutes – you’ll know it’s ready when the edges are bubbling like a mini cheese volcano and the top turns a gorgeous golden brown. That first whiff of garlicky, cheesy goodness? Pure magic.

Let it cool for about 5 minutes before serving (if you can resist diving in immediately). The dip thickens slightly as it rests, making it perfect for dipping. Watch out – it disappears fast!

Tips for the Best Keto Spinach Artichoke Dip

After making this dip more times than I can count, I’ve picked up some tricks that take it from good to “can I get your recipe?” amazing:

• Squeeze, squeeze, squeeze that spinach and artichokes dry – I press them between paper towels until no more water comes out. A soggy dip is a sad dip.
• Taste before baking – mix everything, then dip a spoon in to check seasoning. Sometimes I add an extra pinch of garlic powder or a squeeze of lemon for brightness.
• Fresh vs frozen – frozen spinach works great (and is cheaper!), but fresh gives a prettier green color. Either way, chop it fine so it blends in nicely.
• Broil for the last minute if you want extra browning on top – just watch it like a hawk so it doesn’t burn!

Serving Suggestions for Keto Spinach Artichoke Dip

Oh, the possibilities! This dip is crazy versatile. My go-to dippers are crisp celery sticks and bell pepper strips – their crunch is perfect against the creamy dip. For something heartier, try pork rinds (they give that chip-like satisfaction without the carbs). If you’re feeling fancy, homemade keto crackers or zucchini chips work beautifully. And let’s be real – sometimes I just eat it with a spoon when no one’s looking. No judgment here!

Storage and Reheating

Here’s the beautiful thing about this dip – it tastes just as amazing the next day (if there’s any left, that is!). Store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I skip the microwave (which can make it separate) and bake it at 325°F for about 15 minutes, or until heated through. You can also freeze it for up to 2 months – just thaw overnight in the fridge before reheating. Pro tip: sprinkle a little extra cheese on top before reheating to freshen it up. The melty top will make it taste like it just came out of the oven!

Nutritional Information

Let’s talk numbers – because knowing what’s in your food matters! These values are estimates (your exact counts might vary slightly depending on brands and measurements), but here’s the breakdown per serving (about 1/6 of the recipe):

• 280 calories – rich enough to satisfy, but not so heavy you’ll regret seconds
• 25g fat (10g saturated) – that’s the good keto-friendly kind keeping you full
• 8g protein – bonus protein from all that cheesy goodness
• 5g total carbs (2g fiber) = just 3g net carbs per serving!

With only 2g sugar and packed with flavor, this dip proves low-carb eating doesn’t mean missing out. Now go enjoy that cheesy goodness guilt-free!

FAQs About Keto Spinach Artichoke Dip

I get asked about this dip ALL the time – here are the most common questions (and my tried-and-true answers!):

Can I use frozen spinach?
Absolutely! Frozen spinach works great – just thaw it completely and squeeze out every drop of water (I mean really wring it out). Fresh spinach gives a prettier color, but frozen is more convenient and often cheaper. Either way, chop it fine so it blends in nicely.

Is this dip freezer-friendly?
You bet! Freeze leftovers in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating – I like to sprinkle extra cheese on top before popping it back in the oven to refresh that melty texture.

Can I make it ahead?
This dip is perfect for prepping! Mix everything (except baking) up to 2 days in advance. Store covered in the fridge, then bake when ready. The flavors actually deepen – my secret for extra-tasty parties!

What if I don’t have artichokes?
While artichokes give that signature tang, you can substitute with extra spinach or even chopped zucchini in a pinch. It won’t taste exactly the same, but still delicious!

How do I fix a watery dip?
If your dip seems too thin after baking, mix in a tablespoon of almond flour or coconut flour to thicken it. Better yet – drain those veggies properly from the start!

I’d love to hear how your keto spinach artichoke dip turns out! Did your family go crazy for it like mine does? Drop a comment below with your favorite dippers or any clever twists you tried. And if you snap a photo of that golden, bubbly goodness, tag me – I live for cheesy dip pics! Happy dipping, friends!

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