Introduction
While the original spinach and artichoke dip emerged in American restaurants during the 1950s, this keto-friendly version reimagines the beloved appetizer for modern dietary preferences. The combination of spinach and artichokes has ancient roots in Mediterranean cuisine, where these vegetables were often paired in various dishes. Today, this low-carb adaptation has become a staple at both casual gatherings and elegant parties, beloved by those following ketogenic diets and traditional eaters alike. The secret to its enduring popularity lies in the careful balance of rich, tangy cheese with the subtle earthiness of spinach and the slight brine of artichoke hearts.
Ingredients
• 16 oz cream cheese, softened at room temperature
• 10 oz frozen chopped spinach, thawed and thoroughly drained
• 14 oz marinated artichoke hearts, drained and roughly chopped
• 2 cups shredded mozzarella cheese
• 1 cup freshly grated Parmesan cheese
• 4 cloves garlic, minced
• 1/4 cup mayonnaise
• 1/2 tsp black pepper, freshly ground
• 1/4 tsp red pepper flakes (optional)
• 1/2 tsp sea salt
• 1 tsp Italian seasoning
Step 1:
Preheat oven to 375°F (190°C)
Step 2:
Squeeze thawed spinach in cheesecloth or kitchen towel until completely dry
Step 3:
In a large mixing bowl, beat softened cream cheese until smooth and creamy
Step 4:
Add mayonnaise, minced garlic, Italian seasoning, salt, black pepper, and red pepper flakes (if using) to cream cheese. Mix well
Step 5:
Fold in drained spinach, chopped artichoke hearts, 1½ cups mozzarella, and ¾ cup Parmesan cheese until well combined
Step 6:
Transfer mixture to 9x13 inch baking dish, spreading evenly
Step 7:
Top with remaining mozzarella and Parmesan cheese
Step 8:
Bake for 25-30 minutes until golden brown and bubbly
Q: Can I make this ahead of time?
A: Yes, assemble up to 24 hours in advance and bake just before serving
Q: Can I freeze this dip?
A: Not recommended as dairy-based dips can separate and become grainy when frozen
Q: How do I prevent my dip from being watery?
A: Ensure spinach and artichokes are thoroughly drained, and use full-fat cream cheese
• Ensure spinach is extremely well-drained to prevent a watery dip.
• Full-fat cream cheese works best for keto diet compliance.
• Fresh spinach can be substituted for frozen (use 1 pound, wilted and drained).
• Contains dairy allergens.
• Greek yogurt can replace mayonnaise for a tangier flavor.
• Fresh mozzarella not recommended due to higher moisture content.
Serve hot with vegetable crudités, keto crackers, or low-carb tortilla chips
Store covered in refrigerator for up to 4 days. Reheat in microwave or oven until warm
Allow cream cheese to soften for 1 hour before starting. Thaw spinach overnight in refrigerator for best results
- Thoroughly drain both spinach and artichokes to prevent a watery dip
- Don't overmix after adding cheese to maintain texture
- Let dip rest 5-10 minutes after baking to set properly
Replace artichokes with roasted red peppers, or add crispy bacon bits for extra flavor. For a spicier version, add diced jalapeños
Pair with dry white wine, sparkling water with lemon, or unsweetened iced tea
Year-round
Contains dairy (cream cheese, mozzarella, Parmesan) and eggs (mayonnaise)
