This fail-proof keto spinach artichoke dip is easy to make right in the oven in under 30 minutes! This simple recipe is my go-to for game days, social gatherings, and potlucks any time of the year!
I am always making this creamy dip when I’m in a time crunch for potlucks or parties. The best thing about this simple dip is it’s so customizable and can be served with everything from bread and chips (for non-ketoers) to pork rinds and low carb veggies.
I recommend the following ingredients for this recipe:
- frozen or fresh spinach
- olive oil
- yellow onion
- garlic cloves
- cream cheese
- sour cream
- artichoke hearts (canned)
- shredded mozzarella cheese
- freshly ground pepper
How to make keto spinach artichoke dip
This simple recipe can be made in just a few steps:
First, thaw (and drain) spinach and sauté your ingredients. Next, add all and oven safe baking dish. Then, bake at 400°F for 20 to 25 minutes.
Best sides for keto spinach artichoke dip
The best low carb sides to serve with spinach artichoke dip include:
- pork rinds
- air fried zucchini chips
- sliced bell peppers
- toasted low carb bread strips
Swap out spinach for arugula or watercress
Use dairy-free, nut-based cream cheese/sour cream if you’re dairy-free.
Omit onions if on a strict keto diet. You may use mushroom or extra spinach/artichokes.
How do I use fresh spinach for this recipe?
To make this recipe with fresh spinach, add it while you’re sautéing the other ingredients. It will cook down easily.
How do I store leftovers?
Leftovers may be kept in an airtight container for up to 5 days in the fridge.
What can I make with leftovers from spinach artichoke dip?
Use leftovers to make a creamy quiche by mixing in eggs. Bake at 350°F in an oven-safe dish with or without crust for 25-30 minutes, or when a toothpick comes clean from the center.
Keto Spinach Artichoke Dip
- Thaw spinach and drain or use 5 cups fresh spinach.
- Chop onion, garlic cloves and shallot into small pieces (separate the green part of the shallot, set it aside).
- Sauté onion, garlic, spinach and shallots with olive oil at medium heat, until translucent. Add the green part of the shallot and sauté for one more minute.
- Place all the ingredients in an oven-safe baking dish, except mozzarella cheese. Stir until all the ingredients are well combined.
- Finally, it is your choice to add mozzarella cheese on top to a gratin or combine it with the rest of the ingredients.
- Bake the dip for 15 to 20 minutes at 400F or until the cheese starts to bubble and is fully melted.
- Serve it immediately with celery, carrots, pork rinds, or other low carb favorites.
- Use leftovers to make a creamy quiche or pasta.
- Keep leftovers in an airtight container for up to 5 days in the fridge.
- You can use fresh spinach instead of frozen, add it together with the other items to sauté (one minute or two until spinach is tender).