SV Yahara

Spinach Artichoke Dip

Recipes · #Keto #Gluten-Free

This spinach artichoke dip is cheesy, creamy, and keto-friendly. It comes together on the stovetop in about 20 minutes, then gets a quick broil to get that golden bubbly top.

Spinach artichoke dip

Prep Time: 20 minutes (stovetop) | Cook Time: 5-8 minutes (oven) | Diet: Keto, Gluten-Free

Grocery List

  • Spinach (10 oz fresh or frozen)
  • Artichoke Hearts (1 can, 14 oz)
  • Mozzarella (shredded)
  • Parmesan Cheese (grated)
  • Cream Cheese
  • Sour Cream
  • Mayo

Ingredients

  • Spinach: 10 oz fresh (or frozen, thawed, drained)
  • Artichoke hearts: 1 can (14 oz, drained and chopped)
  • Mozzarella: 4 oz shredded
  • Parmesan cheese: 1/4 cup grated
  • Cream cheese: 4 oz
  • Sour cream: 1/2 cup
  • Mayo: 1/2 cup
  • Olive oil: 2 Tbsp
  • Garlic (minced): 2 cloves
  • Red pepper flakes: 1/4 tsp
  • Salt and pepper to taste
  • Hot sauce: a couple dashes

Instructions

Prep:

Mince garlic (2+ cloves), chop artichokes, and thaw spinach if frozen (squeeze out excess water).

Cook the Spinach:

  1. Heat olive oil (2 Tbsp) in a pan on medium heat.
  2. Add garlic and cook 30 seconds until fragrant.
  3. Add spinach in handfuls, letting each wilt before adding the next.
  4. Add crushed red pepper (1/4 tsp), salt, and pepper.
  5. Cook ~3 minutes until spinach liquid evaporates.

Add the Good Stuff:

  1. Add chopped artichokes and reduce heat to low.
  2. Add cream cheese (4 oz) and mozzarella (4 oz). Stir until melted (~3 minutes).
  3. Stir in sour cream (1/2 cup), parmesan (1/4 cup), and mayo (1/2 cup).
  4. Add hot sauce if desired.

Finish:

  1. Transfer to an oven-safe dish.
  2. Broil on the top rack for 5-8 minutes until golden and bubbly.

Serving suggestions: Sliced baguette, crackers, tortilla chips, sliced vegetables, pork rinds, or taco-flavored Quest chips for the keto option.