Try this quick and easy low-carb artichoke spinach dip recipe for the ultimate appetizer that everyone will love!

This hot spinach and artichoke dip is thick and rich, creamy, and absolutely delicious! It’s a keto crowd-pleaser that’s always a hit at parties, potlucks or just a night in with the family. This dip is an easy-to-make, year-round winner!

baked artichoke spinach dip in a dish with low carb dippers in the background

An Easy Hot Dip!

  • This easy spinach & artichoke dip goes from the oven to the table in less than 25 minutes!
  • Hot dips are the best! Keep this artichoke spinach dip warm in a Crockpot and set a platter of dippables next to it so guests can choose their own.
  • This dip is so versatile and can be served with celery sticks, zucchini coins, or roasted broccoli and it’s also delicious stuffed into hollowed out cherry tomatoes!

Ingredients and Variations

DAIRY – Three kinds of cheese, sour cream, butter, plus mayo make this dip the creamiest ever!

ARTICHOKES – Use chopped marinated artichoke hearts for the best flavor—and to make dip super easy to prepare.

SPINACH – Frozen thawed spinach is easiest to use, and also creates good texture for dip! Make it with fresh spinach if desired.

SEASONINGS – Use minced fresh garlic or garlic powder, and onion powder. Breadcrumbs give the topping some cheesy crunch, but can be omitted to turn this dish into a tasty keto version.

VARIATIONS – add extra add-ins like toasted walnuts, bacon bits, guacamole, even cooked crumbled sausage.

How To Make Artichoke Spinach Dip

Super easy and super creamy is where it’s at with this simple dip!

  1. Combine the base ingredients with seasonings and add spinach, mozzarella and artichokes.
  2. Spread dip into oven proof dish, cover with topping.
  3. Bake (per recipe below) until top is golden & bubbly.
baked artichoke spinach dip in a dish with a spoon in the dip, ready to serve

Serving Suggestions

Serve this delicious creamy dip surrounded by low carb dippers like raw veggies, keto crackers, crispy pepperoni chips and some crispy, crunchy air fryer kale chips! Why not add some with air fryer squash and garlic butter chicken bites for a fun appetizer night.

Recipes that do double duty are the best! Not only a hearty dip, this spinach & artichoke dip is also delicious as a filler for chicken breast. Simply cut a pocket into the side of a chicken breast, stuff with artichoke dip, seal with 2 toothpicks, and bake! Or scoop this creamy dip into low carb jalapeno poppers for a tasty new take on jalapeno poppers.

artichoke spinach dip being scooped out of a dish

Tips For Success!

Prep spinach & artichoke dip ahead of time so that it’s ready to heat and serve immediately when the guests arrive. Or make it ahead of time and keep warm in a Crockpot. Either way it’s super delicious!

Keep leftover dip in a covered container in the refrigerator for about 4 days. Cooled portions can be added to zippered bags and frozen for up to 3 months. Don’t forget to label the date on the outside of the bag to ensure freshness.

Thaw frozen dip in the refrigerator and serve cold, or reheat in the microwave or oven. Stir and serve.

More Dips To Try!

baked artichoke spinach dip in a dish with low carb dippers in the background
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Baked Artichoke Spinach Dip

Hot spinach & artichoke dip is a classic appetizer that is super quick and easy to make!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Author Holly

Ingredients  

  • 4 ounces cream cheese softened
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 1 clove garlic minced, or ¼ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 14 ounces marinated artichoke hearts drained and chopped
  • 1 cup frozen spinach thawed
  • 1 cup mozzarella cheese shredded
  • 2 tablespoons parmesan cheese shredded

Instructions 

  • Preheat oven to 400°F.
  • In a bowl combine cream cheese, sour cream, mayonnaise, garlic, and onion powder with a hand mixer until fluffy.
  • Squeeze all liquid from spinach and add to creamy mixture. Stir in half of the mozzarella cheese and chopped artichokes.
  • Spread into a small casserole dish (or deep dish pie plate).
  • Sprinkle the rest of the mozzarella cheese and parmesan cheese on top of the mixture.
  • Bake 18-22 minutes or until bubbly and cheese is browned.

Notes

  • Prep dip ahead of time and refrigerate until ready to heat and serve. Or bake it and keep warm in a Crockpot.
  • Refrigerate leftover dip in a covered container for about 4 days. Freeze cooled portions in a zippered bag with the date labelled on it, for up to 3 months.
  • Thaw frozen dip in the refrigerator and serve cold, or reheat in the microwave or oven. Stir before serving.
5 from 7 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 292kcal | Carbohydrates: 5g | Protein: 6g | Fat: 28g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 469mg | Potassium: 125mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3220IU | Vitamin C: 12mg | Calcium: 153mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Dressings, Dips or Sauces
Cuisine American

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About the author

At Easy Low Carb® we believe that every meal should be full of big bold flavor! From amazing main dishes and simple sides to the best party snacks, reducing carbs doesn’t mean giving up your favorites!
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Comments

    1. The recipe makes 8 servings. One eighth of the recipe would be approximately ½ cup. Enjoy Polly!