Everyone loves this quick and easy hot spinach artichoke dip, and no one will suspect it’s low-carb.
Artichoke spinach dip is made with a cheesy base packed with marinated chopped artichokes and spinach, then baked until warm and melty.
Heat Up the Party with Spinach Artichoke Dip
- This easy, cheesy dip can be ready in less than 25 minutes.
- With a creamy texture and flavorful ingredients, this baked spinach artichoke dip is a make-ahead winner.
- Use this versatile recipe as a filling for stuffed mushrooms or cherry tomatoes.
- Keep hot spinach artichoke dip warm in a crockpot and offer a platter of low-carb veggies and cloud bread for dipping and dunking.
What’s in the Mix?
Cheesy Base: Use full-fat cream cheese that’s at room temperature for the best flavor and faster melting. Sour cream and mayo add to the creaminess, you can use Greek yogurt instead of sour cream if desired.
Artichokes: Grab a jar of chopped marinated artichoke hearts for quick and easy prep.
Spinach: Frozen spinach just needs to be thawed and drained. Fresh spinach should be chopped finely.
Seasonings: Use minced fresh garlic or garlic powder, and onion powder.
Dip Remix Ideas
Zest it up by adding chopped black olives, green chiles, or jalapenos. Make it meaty with some crumbled sausage or bacon bits. Top with homemade keto breadcrumbs for a crunchy topping.
How To Make Hot Spinach Artichoke Dip
- Combine the base ingredients with seasonings and blend with an electric mixer.
- Add spinach, cheese, and artichokes. (Full recipe below.)
- Spread dip into a casserole dish and sprinkle the top with cheese.
- Bake until the top is golden & bubbly. Let set a few minutes before serving.
Pro Tips & Tasty Tricks
- Prep dip up to two days ahead so that it’s ready to heat and serve immediately when the guests arrive.
- Keep leftover artichoke spinach dip in a covered container in the refrigerator for about 4 days. Or freeze in zippered bags for up to 3 months.
- Thaw overnight in the refrigerator before enjoying cold or reheating in the microwave or oven. Stir before serving.
How to Store Hot Spinach Artichoke Dip
Keep leftover hot spinach artichoke dip in a covered container in the refrigerator for up to 4 days. Enjoy it cold as a dip, or spread or reheat in the microwave. Freeze portions in zippered bags for up to 3 months and thaw in the refrigerator before reheating.
More Delightful Dips to Try
Did you enjoy this Hot Spinach Artichoke Dip? Leave a comment and rating below.
Hot Spinach Artichoke Dip
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
- Make dip ahead of time and refrigerate until ready to bake and serve.
- Leftover dip should be refrigerated in an airtight container for about 4 days, or in the freezer in a zip bag for up to 3 months.
- Thaw frozen dip in the refrigerator and serve cold, or reheat in the microwave or oven on low power or heat. Stir before serving, as separation will occur.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
©Easy Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
REPIN this Hot Spinach Artichoke Dip recipe
Serving size?
The recipe makes 8 servings. One eighth of the recipe would be approximately ½ cup. Enjoy Polly!