Keto Spinach Artichoke Dip
Make this easy keto spinach artichoke dip in under 30 minutes with fresh or frozen spinach. The perfect low carb dip for game days, gatherings and potlucks!
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.
Tips for keto spinach artichoke recipe:
- 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).
Calories: 161kcal | Carbohydrates: 5g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 40mg | Sodium: 374mg | Potassium: 91mg | Fiber: 1g | Sugar: 2g | Vitamin A: 452IU | Vitamin C: 2mg | Calcium: 97mg | Iron: 1mg