This Hot Spinach Artichoke Dip Recipe should make it to your next holiday, party or game day menu. Not only is it quick, easy and unbelievably delicious but this baked spinach and artichoke dip is low carb, Keto-friendly!
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Fresh Baked Spinach Artichoke Dip
Spinach Dip and Artichoke Dip are two of my all-time favorite dips. So I’m not sure why it took me so long to combine the two to make The Ultimate Party Dip! With the ultra creamy base, loads of spinach and artichokes and the melty cheese on top, this dip is sure to be a crowd favorite.
Like your dip extra spinach-y and artichoke-y? Me too. The amounts of spinach and artichokes on this recipe are just a starting point. Feel free to add as much as you like. I typically double the amount of spinach and artichokes.
More Keto Friendly Dip Recipes
Buffalo Chicken Dip – Cold Crab Dip – Hot Green Chile Artichoke Dip – Creamy Avocado Dip – Cheesy Bacon Dip
Ingredients Needed For Hot Spinach and Artichoke Dip(screenshot for grocery list)
- Fresh Baby Spinach
- Oil
- Cream Cheese
- Sour Cream
- Mayonnaise
- Garlic
- Garlic Powder
- Dried Italian Seasoning
- Onion Powder
- Salt/Pepper
- Marinated Artichoke Hearts
- Shredded Monterey Jack Cheese (or mozzarella)
- Parsley
How To Make Spinach Artichoke Dip
- Heat oil in a sauté pan over medium heat. Add fresh spinach and cook until spinach is wilted. (approx 5 minutes) Allow spinach to cool 5-10 minutes then transfer to paper towels or a fine mesh strainer. Remove as much liquid as possible.
- Preheat oven to 375ºF
- In large bowl combine cream cheese, sour cream, mayo, garlic, garlic powder, Italian season, onion powder, salt and pepper. Use a hand mixer to produce a smooth, fluffy base.
- Stir in wilted spinach, chopped artichokes and 2 Cups shredded cheese. Transfer mixture to a 2 quart oven safe dish.
- Top with 1-2 more cups of shredded cheese.
- Bake for 20-25 minutes then broil on High for 3 minutes to brown top.
- Sprinkle with fresh chopped parsley and serve hot.
Can You Use Frozen Spinach For Spinach and Artichoke Dip
Yes. You can use frozen chopped spinach. Just thaw, drain liquid completely then add to dip mixture. It is very important to remove all liquid, especially from frozen spinach otherwise the dip will be watery.
Can You Use Canned or Frozen Artichokes For Spinach and Artichoke Dip
Yes. I prefer the marinated artichokes because I like the flavor and texture better than canned or frozen. But canned or frozen artichokes will work as well.
Because frozen and canned artichokes will have a lot of water you will need to remove the liquid. It is very important to remove all liquid otherwise the dip will be watery. The oil from the marinated artichokes does not affect the dip as much as water does.
What Do You Serve With Spinach Artichoke Dip
Chips, crackers and bread are the usual partners for hot cheesy dips.
If you are going low-carb, serve this dip with cucumber slices, celery, Baked Cheese Crisps, raw cauliflower or store bought low-carb chips/crackers.
Can You Reheat Spinach Artichoke Dip
Yes you can. Cover the roasting dish with foil and reheat in the oven at 375ºF. Or scoop out individual amounts of the cold dip and reheat in the microwave for 30-60 seconds.
Can You Freeze Spinach and Artichoke Dip
Yes. Prepare dip, transfer to roasting dish, top with cheese then cover tightly with foil. Freeze for no longer than 2-3 months.
To prepare frozen dip, thaw completely then cook according to instructions.
Hot Spinach Artichoke Dip Recipe - Keto
Yield: 8
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
This Hot Spinach Artichoke Dip Recipe should make it to your next holiday, party or game day menu. Not only is it quick, easy and unbelievably delicious but this baked spinach and artichoke dip is low carb, Keto-friendly!
Ingredients
- 1/2 Lb Fresh Baby Spinach - chopped (approx 5-6 cups)
- 2 Tablespoons Oil
- 16 ounces Cream Cheese - softened
- 1/2 Cup Sour Cream
- 1/2 Cup Mayonnaise
- 3 Garlic Cloves - peeled, grated
- 1 teaspoon Garlic Powder
- 1 teaspoon Dried Italian Seasoning
- 1/2 teaspoon Onion Powder
- Salt/Pepper - to taste (easy on the salt)
- 1 Cup Chopped Marinated Artichoke Hearts
- 4 Cups Shredded Monterey Jack Cheese (or mozzarella) - divided
- Fresh Chopped Parsley
Instructions
- Heat oil in a sauté pan over medium heat. Add fresh spinach and cook until spinach is wilted. (approx 5 minutes) Allow spinach to cool 5-10 minutes then transfer to paper towels or a fine mesh strainer. Remove as much liquid as possible.
- Preheat oven to 375ºF
- In large bowl combine cream cheese, sour cream, mayo, garlic, garlic powder, Italian season, onion powder, salt and pepper. Use a hand mixer to produce a smooth, fluffy base.
- Stir in wilted spinach, chopped artichokes and 2 Cups shredded cheese. Transfer mixture to a 2 quart oven safe dish.
- Top with 1-2 more cups of shredded cheese.
- Bake for 20-25 minutes then broil on High for 3 minutes to brown top.
- Sprinkle with fresh chopped parsley and serve hot.
Notes
*You can use frozen chopped spinach. Just thaw, drain liquid completely then add to dip mixture. It is very important to remove all liquid, especially from frozen spinach otherwise the dip will be watery.
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Nutrition Information
Yield 16Serving Size 1
Amount Per ServingCalories 297Total Fat 27gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 13gCholesterol 61mgSodium 436mgCarbohydrates 4gFiber 1gSugar 2gProtein 10g
Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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