Keto Spinach and Artichoke Dip Recipe

Keto Artichoke Dip Featured Image

One of my all-time favorite appetizers is Spinach and Artichoke Dip, and I was so excited when I discovered how to finally make it at home. The homemade recipe is so much better than the institutionalized stuff they serve you at the restaurant, and you can make it with even fresher ingredients.

My main gripe about most Spinach Dips in general is that they tend to use Frozen Spinach, which for me just has a strange quality about it. I prefer to use FRESH Spinach, which is why this recipe is cooked mostly on the stove top in a skillet, rather than just blended up in a bowl and shoved in the oven to bake.

I would love to hear your feedback in the comments below about how this recipe turned out for you, and I would be curious to see how many of you enjoy it even more with the Baby Portabella Mushrooms like I do. They just add that little bit of extra to the dip that I think it is missing otherwise, so that you don’t feel like you are literally feeding your face with a plate of hot cheese.

We like to dip Celery stalks into it at our house, but you could get creative and use things like sliced Raw Zucchini, Raw Broccoli Florets, or other keto-friendly vegetables too.





Spinach and Artichoke Dip Nutrition LabelKETO SPINACH AND ARTICHOKE DIP RECIPE

Ease of Preparation: Moderate

Prep Time: 10 Minutes

Cooking Time: 35 Minutes Fried

Total Time: 45 Minutes

Ingredients:

  • 2 Tablespoons Salted Butter
  • 2 Tablespoons Minced Garlic
  • 6 Baby Portabella Mushrooms (optional)
  • 10 Ounces Fresh Spinach
  • 16 Ounces Cream Cheese
  • 12 Ounces Marinated Artichoke Hearts
  • 1/2 Cup Sour Cream
  • 1 Teaspoon Dried Chives
  • 2 Cups Mozzarella Cheese
  • 1/4 Cup Parmesan & Romano Cheese





Instructions:

  1. Heat up a large skillet to 300*F and melt the Salted Butter.
  2. Add in the Minced Garlic and let it sizzle for a minute.
  3. If you are using the optional Baby Portabella Mushrooms, add those now and sautee and stir for about 5 minutes before adding the Spinach.
  4. Add the Spinach (If you are not using the mushrooms you can add the spinach right after you sizzle the Garlic for a minute.
  5. Allow Spinach to wilt and stir occasionally (but do not cover it or you will make your recipe a little soggy.
  6. Add in the Softened Cream Cheese, that is cut into 1″ squares to allow for easier melting.
  7.  Add the Marinate Artichoke Hearts (preferrably cut up).
  8. Stir the ingredients together until the Cream Cheese is almost completely melted into the mixture.
  9. After the Cream Cheese is melted, add in the Sour Cream and the Chives.
  10. Stir the mixture together until it is evenly melted and mixed.
  11. Sprinkle in half of the Parmesan and Romano Cheese, and little more than half of the Mozzarella Cheese.
  12. Stir this together well and allow to bubble over Medium Heat, while continuing to Stir.
  13. When the mixture is looking cooked to your liking, sprinkle the remaining Parmesan and Romano Cheese as well as the remaining Mozzarella Cheese on top and place in the over on BROIL for about 3-5 minutes, or until the cheese on top is bubbly like Pizza.




Amanda Dawn

HI! I'm Amanda. A trained chef, nutritionist, and writer who is passionate about helping people live a healthy lifestyle. I lost 75 lbs in my journey and I love to help others enjoy great, wholesome food!

Recommended Articles

19 Comments

  1. What do you eat it with??

    1. Pork Rinds, Celery, Cheese Whisps, Spoons, Forks, Other Vegetables from a Veggie Tray so you have variety. Put the leftovers on top of some Chicken Breast (or stuff it), eat it with Steak…it’s versatile.

  2. I’m getting to make this as I type this! I make a baked version of this but not quite as keto friendly as this one! Thank you so much! ????

  3. Lynette D Maycroft

    What do you marinate the artichoke hearts in and how long please

    1. Oh, I buy them already Marinated in a jar from Costco.

  4. how much fibre do you think this has per serving?? I use an insulin pump so need to know “net carbs” per serving. Thanks much

  5. Can leftovers be refrigerated? And for how long?

    1. They can absolutely be left over. I’m not sure what the max time in the fridge is, but we had it for two extra days in the fridge in our house and it was perfectly good even two days later. We used the leftovers on top of chicken, and as dip too of course.

  6. No measurements for the cheese?

  7. Thanks for finaⅼly talking about >Keto Spinach and Artichoke
    Dip Recipe | Ⲕеto Daily <Loved it!

  8. Made this for the first time tonight and turned out amazing. Thanks for a great recipe.

    1. You are very welcome Shellie! Thanks for the feedback and support!

  9. The baby portabellas are cut up correct?

  10. And it is οne of many eаsiest suppeгs you can make.

Leave a Reply