Keto

Serving

Keto Kid-friendly

Keto Spinach Artichoke Dip

Name: Keto Spinach Artichoke Dip
Total time: 35 min
Yield: 4 servings
Cuisine: Keto
Ingredients: 8 oz full-fat cream cheese, softened; 1/2 cup sour cream and 1/4 cup mayonnaise; 1 cup frozen spinach, thawed and squeezed completely dry; 1 can (14 oz) artichoke hearts, drained and roughly chopped; 1 cup mozzarella cheese, shredded (divided); 1/2 cup grated Parmesan cheese; 2 cloves garlic, minced

A warm, bubbly, and incredibly cheesy dip loaded with spinach and artichoke hearts, perfect for dipping celery or pork rinds.

35 minutes

Serves 4

Appetizer/Snack

12 min prep

19 min cook

Contains common allergens

Egg Dairy

In the app, Listahan checks these against your household automatically.

Instructions

6 steps

1
Preheat your oven to 375°F (190°C). Lightly grease a small baking dish (such as an 8x8 inch pan or a 9-inch pie dish).
2
In a large bowl, use a hand mixer to beat the softened cream cheese, sour cream, and mayonnaise together until smooth.
3
Stir the squeezed dry spinach, chopped artichoke hearts, 1/2 cup of the mozzarella cheese, the Parmesan cheese, and the minced garlic into the cream cheese mixture until evenly distributed.
4
Transfer the dip mixture into the prepared baking dish, spreading it out into an even layer.
5
Top the dip evenly with the remaining 1/2 cup of shredded mozzarella cheese.
6
Bake for 20-25 minutes until the edges are bubbling and the cheese on top is melted and lightly golden. Serve warm.

Keto Spinach Artichoke Dip — plated and served — Serving moment. How Keto Spinach Artichoke Dip looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

68/100

Works for many families

Allergen-friendly 80

Kid-friendly 85

Weeknight-easy 64

Budget-friendly 50

Great leftovers 71

Pantry-friendly 34

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

410

Calories

16 g

Protein

9 g

Carbs

35 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Spinach and artichoke dip became a chain-restaurant phenomenon in the 1980s and 1990s, originally served in bread bowls that are the opposite of keto-friendly. The dip itself, however, is built on cream cheese, sour cream, mayonnaise, and cheese — all naturally low-carb — making the keto adaptation simply a matter of changing what you dip into it. The rich, creamy dip is one of the easiest crowd-pleasers to adapt without anyone noticing a difference.

Listahan note

This version bakes the dip in a cast-iron skillet so the edges get a golden, slightly crispy rim while the center stays molten and creamy.

Technique cues

Squeeze frozen spinach in a clean towel until completely dry before mixing in — excess water dilutes the cream cheese base and creates a watery finished dip that pools in the skillet.
Chop canned artichoke hearts into rough quarter-inch pieces rather than leaving them whole or blending them completely; distinct pieces give the dip texture and let people taste the artichoke rather than just cheese.
Bake uncovered at 375 degrees F rather than higher heat — the goal is a fully warmed through, bubbling center with a golden top, not a set or dried-out dip, and lower heat gives you more control.

Kitchen flow

Parallel prep: Drain and chop the artichokes and squeeze the spinach while the cream cheese softens so the mixing step is a single pass.
Make-ahead: Mix the dip up to 2 days ahead and refrigerate in the baking dish, covered; bake when guests arrive and add 5 minutes to the cook time.
Leftover move: Stir leftover dip into scrambled eggs or use as a filling for stuffed mushrooms or halved zucchini for a completely different next-day meal.
Cleanup rhythm: Mix everything directly in the cast-iron skillet or baking dish with a spatula — one less bowl and the baked-on bits clean up easily with hot water after the dish cools.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

frozen spinach

vegetable bulk

Purpose: Frozen spinach is already cooked, delivers concentrated flavor, and contributes color and nutritional value without raw vegetable texture.

Handling: Thaw completely and wring out aggressively in a towel until no liquid can be squeezed out.

Adaptation: Fresh spinach wilted in a skillet and then squeezed dry works equally well and has a slightly brighter flavor.

artichoke hearts

main flavor component

Purpose: Artichoke hearts provide a tender, mildly vegetal flavor and meaty texture that makes the dip feel substantial.

Handling: Use canned artichoke hearts in water, drain thoroughly, and chop into rough pieces.

Adaptation: Marinated artichoke hearts in oil add extra flavor but also more acidity; rinse them lightly if the flavor seems too sharp.

cream cheese

creamy base

Purpose: Full-fat cream cheese creates the dense, molten center of the dip and binds all the other ingredients together when hot.

Handling: Soften to room temperature for easier mixing; cold cream cheese leaves chunks that do not fully melt.

Adaptation: Neufchatel cheese reduces fat modestly without significantly changing the texture.

sour cream and mayonnaise

richness and tang

Purpose: This duo lightens the cream cheese slightly and adds acidity that keeps the dip from tasting flat or overly heavy.

Handling: Mix into the softened cream cheese until smooth before adding vegetables.

Adaptation: Full-fat Greek yogurt can replace the sour cream for a slightly tangier, protein-boosted version.

Parmesan and mozzarella cheese

cheese crust and pull

Purpose: Parmesan on top browns and crisps; mozzarella creates the melty, stringy interior pull.

Handling: Mix mozzarella into the dip body and reserve Parmesan for the top to maximize the browned crust.

Adaptation: Gruyere adds a nuttier, more complex flavor and melts beautifully.

Technique notes

A pinch of red pepper flakes and a small amount of garlic stirred into the mix adds depth and a subtle warmth that most people cannot identify but miss when absent.
Finishing under the broiler for the last 2 minutes of baking creates a blistered, caramelized top that looks dramatic and adds a slightly chewy texture contrast to the creamy interior.
Fresh lemon juice — just a squeeze — stirred in before baking brightens the whole dip and prevents it from tasting like a monotone block of cream cheese.

Ingredient swaps

Dairy-free direction: Use dairy-free cream cheese and a cashew-based sour cream alternative; the dip will be less gooey but still rich and satisfying.
Lower-sodium direction: Choose no-salt-added canned artichokes, low-sodium cream cheese, and reduce or omit added salt entirely — Parmesan alone contributes significant sodium.
Weeknight shortcut: Skip the oven and heat the dip in a slow cooker on low for 2 hours, stirring once; it will not brown on top but is perfectly creamy.

Serve alongside

Sliced bell peppers and cucumber rounds for dipping
Pork rinds
Keto almond flour crackers
Crisp dry white wine such as Sauvignon Blanc (for adults)
Sparkling water with a wedge of lemon

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Store leftover dip in an airtight container in the refrigerator for up to 4 days.
Reheat in a 350 degree F oven for 10 to 12 minutes, or microwave in a microwave-safe bowl at 70 percent power, stirring every minute until hot.

Equipment

10-inch cast-iron skillet or oven-safe baking dish
Clean kitchen towel or cheesecloth for squeezing spinach
Hand mixer or stand mixer for lump-free cream cheese base
Spatula for folding ingredients together

Make this household-aware

Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.

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