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

Snack/Appetizer

Contains common allergens

Egg Dairy

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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.

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