Keto Spinach Artichoke Dip Bake

The Keto Spinach Artichoke Dip Bake is a rich and creamy dish baked to golden perfection, combining cream cheese, mozzarella, parmesan, and sour cream with nutrient-packed spinach and tangy artichokes. The baking process creates a lusciously creamy center with bursts of texture from the veggies, topped with a baked cheese crust. Ideal for keto diets, this dip is enjoyed without carb-heavy dippers, making it a versatile option for appetizers, side dishes, or quick snacks, ensuring a comforting and flavorful experience every time.

Course Appetizer, Side Dish, Snack

Cuisine American

Keyword baked dip, gluten free, keto, low-carb, spinach artichoke dip

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 280kcal

Equipment

Mixing bowl
9 inch baking dish
Skillet
Wooden Spoon
measuring cups and spoons
Oven

Ingredients

For the keto spinach artichoke dip

8 ounces cream cheese, softened cut into cubes for easier mixing
1 cup sour cream full-fat
1/2 cup heavy cream or heavy whipping cream
1 cup shredded mozzarella cheese divided, half for the mixture and half for topping
3/4 cup grated parmesan cheese divided, half for the mixture and half for topping
2 cups chopped spinach fresh or frozen, squeezed very dry
1 cup chopped artichoke hearts from canned or jarred artichokes packed in water or brine, well drained
3 cloves garlic minced
1/4 cup mayonnaise avocado oil or olive oil mayonnaise
1 teaspoon sea salt or to taste
1/2 teaspoon black pepper freshly ground
1/2 teaspoon red pepper flakes optional, for heat
1 tablespoon olive oil for sautéing spinach if using fresh

Optional toppings

1/4 cup crumbled cooked bacon optional, for topping
2 tablespoons chopped fresh parsley optional, for garnish

Instructions

Preheat the oven to 375°F and lightly grease a 9-inch baking dish with olive oil or nonstick spray.
If using fresh spinach, heat the olive oil in a skillet over medium heat, add the spinach, and cook until just wilted, then transfer to a clean towel and squeeze out as much liquid as possible before chopping.
If using frozen spinach, thaw completely, then place it in a clean towel and squeeze firmly to remove excess moisture.
Place the softened cream cheese in a large mixing bowl and beat with a spoon or hand mixer until smooth and creamy.
Add the sour cream, heavy cream, mayonnaise, minced garlic, sea salt, black pepper, and red pepper flakes to the bowl and mix until well combined and smooth.
Fold in the chopped spinach and chopped artichoke hearts until they are evenly distributed throughout the creamy mixture.
Stir in half of the shredded mozzarella and half of the grated parmesan, reserving the remaining cheese for topping the bake.
Taste the mixture and adjust the seasoning with additional salt, pepper, or red pepper flakes if desired, keeping in mind that the cheeses add saltiness as they bake.
Transfer the mixture to the prepared baking dish and spread it into an even layer, smoothing the top with a spatula.
Sprinkle the remaining mozzarella and parmesan evenly over the top to create a cheesy crust.
Bake for 20 to 25 minutes, or until the dip is bubbling around the edges and the top is melted, golden, and slightly browned in spots.
If you want a deeper golden crust, switch the oven to broil for 1 to 2 minutes at the end, watching closely so the cheese does not burn.
Remove the baking dish from the oven and let the dip rest for 5 to 10 minutes to thicken slightly and become easier to scoop.
Top with crumbled cooked bacon and chopped fresh parsley if using, then serve warm with keto dippers such as cucumber slices, celery sticks, bell pepper strips, or low-carb crackers.

Notes

For meal prep, assemble the dip in the baking dish, cover tightly, and refrigerate for up to 2 days before baking, then add 5 to 10 minutes to the bake time if going into the oven cold. Leftovers keep in an airtight container in the refrigerator for up to 3 days and can be reheated in a 350°F oven until warmed through or gently in the microwave. If the dip thickens after chilling, stir in a spoonful of sour cream or a splash of heavy cream before reheating to restore its creamy texture. To keep this recipe strictly keto, use full-fat dairy, avoid artichokes packed in sugary marinades, and pair the dip only with low-carb vegetables or keto-friendly crackers.

Nutrition