A Cheesy Dip That Brings Everyone Together
There’s something comforting about a warm skillet of Spinach and Artichoke Dip coming out of the oven. It smells rich and welcoming, and it’s the kind of keto-friendly snack that disappears fast at any gathering. I love how creamy and smooth it gets, with little pops of flavor from the artichokes and garlic. It’s simple to make, but it feels special every time you set it on the table. This dip is one of those dishes that makes people smile before they even taste it. And the best part is that it comes together quickly, so you can whip it up anytime.
A Little Story From My Kitchen
I first made a dip like this during a game night with friends. I needed something easy that still tasted like I put some love into it. When that first skillet came out, everyone gathered around without me saying a word. That moment stuck with me. It reminded me that food can bring people together in the simplest ways.
Let’s Talk About the Good Stuff Inside
Spinach and artichokes make such a great pair. The spinach softens into the cheese and adds a nice earthy flavor, while the artichokes keep things bright. Cream cheese keeps the dip thick and smooth, and the mozzarella melts into that perfect stretchy layer. A little garlic gives it that warm, cozy smell that makes you want to grab a spoon.
Chef’s Easy Tip
If you want the dip extra creamy, let the cream cheese warm up a bit before adding it to the pan. It melts faster and blends in without lumps. And if you like a little crunch on top, pop the skillet under the broiler for just a minute or two.
Fun Ways to Serve It
This dip is great with crisp cucumber slices or warm roasted mushrooms. You can also spoon a little on top of grilled chicken for a quick, tasty twist. However you enjoy it, it’s a simple treat that feels just right.
Spinach and Artichoke Dip
Equipment
- Skillet
Ingredients
Main
- 1 cup chopped spinach fresh or frozen (drained)
- 1 cup artichoke hearts chopped, packed in water
- 4 oz cream cheese softened
- 1/2 cup mozzarella cheese shredded
- 1/4 cup parmesan cheese grated
- 2 garlic cloves minced
- 1/4 cup sour cream
- 1/4 tsp black pepper
- 1/4 tsp salt
Instructions
- Heat a skillet over medium heat and add the spinach, cooking until wilted if using fresh.
- Add the artichoke hearts and garlic, cooking for 1–2 minutes.
- Stir in the cream cheese until melted and smooth.
- Add the sour cream, mozzarella, and parmesan. Stir until fully combined and creamy.
- Season with salt and pepper. Serve warm with keto-friendly dippers.
Notes
Nutrition
