This easy Keto Spinach Artichoke Dip is ready in 30 minutes in one skillet. Served warm and creamy on the inside with a crispy cheesy top, this dish is always a crowd pleaser. Savory, gooey, and flavorful. This dip is the perfect low carb, keto and gluten free appetizer! Bring to any occasion where your loved ones gather, and you'll be the hero.
We'd like to make a note that this is one of our most popular recipes in real life, meaning that our friends and family literally always request it whenever there's a gathering!
Whether you eat low carb, keto or not, everyone loves this. The best part is, you can serve this keto spinach dip with a variety of different serving vessels! For low carb dieters, we like to serve it with pork rinds, veggies, or even low carb toasted bread for scooping. At only 4 net carbs per serving before you start adding serving vessels, it's made to win.
You can also serve with pita chips, bread and a variety of different crackers to suite any preference, including gluten free or regular! Feel free to skip to the recipe card to get right into it. If you have questions, we took time to talk about substitutions and more in the body of the post, so make sure to read through the whole post.
This recipe has been updated to perfection a few times since 2018 when it was originally published. The photos are brand new as of November 29th, 2021. This dip is now better than ever!
This post is also available as a Google Web Story.
- Spinach - We prefer using fresh, but you can use frozen spinach if you like. If using frozen just make sure to use only 4 ounces, instead of the regular 8 ounces of fresh.
- Butter - To cook the onion and garlic.
- Onion & garlic - Fresh is definitely the most tasty, but you can absolutely use garlic powder and onion powder instead.
- Dry seasonings - Aside from some kosher salt and black pepper, we think dried oregano and crushed red pepper flakes really take this dip to the next level.
- Cream cheese & sour cream - A dreamy, tangy mix that makes this dip incredibly creamy!
- Artichoke hearts - You can use canned artichoke hearts, or marinated artichoke hearts that come in an oil.
- Parmesan cheese - Freshly grated parmesan or even formerly grated is fine.
- Mozzarella cheese - Low moisture, part-skim. You can buy it pre-shredded or shred your own, just make sure it's NOT fresh mozzarella. As much as we love fresh mozzarella, it won't work for this application since it doesn't melt properly.
- Serve with: low carb bread, pork rinds, crackers, veggies like celery, cucumbers or bell peppers for dipping.
How to Make Low Carb Artichoke Spinach Dip:
Step 1- Prepare the Spinach
Heat a 12”skillet over medium heat, then wilt spinach in a skillet with a pinch of salt. Once wilted, remove from skillet, set aside to cool, then squeeze out excess water.
Step 2- Cook the Aromatics
To the skillet, add butter and allow to melt, followed by onion and a pinch of salt. Sauté until translucent, about 5-7 minutes. Add in garlic, oregano and red pepper flakes and cook stirring frequently until garlic is fragrant, about 30 seconds.
Step 3- Make the Base of the Dip
Preheat the oven to 350°F. Add in cream cheese and sour cream to the skillet, and stir over medium-low heat until creamy and combined, about 5 minutes.
Step 4- Add the Cheese and Veggies
After the cheese mixture is smooth, add in artichoke hearts, wilted spinach, 4 ounces of parmesan and 6 ounces of mozzarella, reserving remaining cheeses to top the dip before it goes into the oven. Stir until cheeses are melty and combined
Step 5- Add the Cheese and Veggies
Adjust seasonings to taste. Smooth the mixture, and top with remaining mozzarella and parmesan cheeses. Add to a hot oven and bake until bubbly and topping is golden brown, about 20-30 minutes.
Serve with a variety of vessels to suit any dietary preference. Enjoy!
Frequently Asked Questions:
Yes, you can! We actually sometimes do this. This part is entirely up to you! Using garlic and onion powder instead saves a few minutes, plus it still tastes really good. If you have a few minutes extra, make sure not to skip fresh onion and garlic though. It really brings this dish to the next level!
For the salt in this dish, we would list it as optional, because it depends on how salty your cheese is! We don't recommend adding much salt (aside for just a touch when browning the onions and wilting the spinach) because you will want to give it a taste after you add and melt your parmesan cheese.
Don't like pepper? No problem. You can skip it, or add less.
The red pepper flakes are totally optional, but we feel pretty confident that it adds a little extra special something to this dip. It doesn't add a ton of spice at all, don't worry. But if you don't like it, feel free to leave it out.
Lastly, we use oregano for another added special something. We recommend it, but again, you can leave it out if you prefer!
We highly recommend using our favorite kitchen tool, a Lodge Cast Iron Skillet, to make this keto artichoke and spinach dip recipe. You could of course make this dip in a skillet and then transfer to an oven safe dish, but who wants more dishes when it can come together perfectly in a cast iron skillet?!
Our cast iron skillets are super versatile, we use them for everything. The best part about making this dip in a skillet is that you warm it up later either on the stovetop, a grill, in the oven, or even over the fire if you want to reheat it!
If you don't have a Lodge Cast Iron Skillet, we recommend getting one. They are super affordable, durable, and easy to love. They take a little love and care, but if you treat them well, they will literally last forever. They get better with age! Plus, once you learn about cast iron care, you'll find it's easy to take care of too!
The ingredients for this dip are naturally low in carbs, so it's pretty easy to eat on the keto diet! For ingredients that come with "hidden" carbs like garlic and onion, we just don't add a ton of each ingredient. Spread out over multiple servings, the added garlic and onion add a ton of flavor, and each generous serving size is only 4 net carbs.
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Until Next Time,
Briana & Chamere
Keto Spinach Artichoke Dip
- 2 tablespoons unsalted butter
- ½ medium yellow onion, diced
- ½ teaspoon kosher salt (or to taste! Add slowly after cheese has been added)
- 6 cloves garlic, minced
- 8 ounces fresh spinach
- 16 ounces cream cheese
- 1 teaspoon oregano
- 1 teaspoon red pepper flakes
- ½ teaspoon ground black pepper
- 12 ounces marinated artichoke hearts, chopped (add the liquid too)
- 8 ounces sour cream (full fat)
- 8 ounces low-moisture part skim mozzarella cheese, divided (divided)
- 5 ounces shredded parmesan cheese (divided)
- Heat a 12” skillet over medium heat, then wilt spinach in a skillet with a pinch of salt. Once wilted, remove from skillet, set aside to cool, then squeeze out excess water.
- To the skillet, add butter and allow to melt, followed by onion and a pinch of salt. Sauté until translucent, about 5-7 minutes. Add in garlic, oregano and red pepper flakes and cook stirring frequently until garlic is fragrant, about 30 seconds.
- Preheat oven to 350°F. Add in cream cheese and sour cream to the skillet, and stir over medium-low heat until creamy and combined, about 5 minutes.
- After the cheese mixture is smooth, add in artichoke hearts, wilted spinach, 4 ounces of parmesan and 6 ounces of mozzarella, reserving remaining cheeses to top the dip before it goes into the oven. Stir until cheeses are melty and combined. Adjust seasonings to taste. Smooth the mixture, and top with remaining mozzarella and parmesan cheeses. Add to a hot oven and bake until bubbly and topping is golden brown, about 20-30 minutes.
- Serve with a variety of vessels to suit any dietary preference. Enjoy!
- No dipping vessels were factored into the nutrition facts.
- You can substitute garlic and onion with garlic powder and onion powder.
- Red pepper flakes are totally optional.
- Make sure to NOT use fresh mozzarella cheese for this recipe. It won't melt properly.
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.