Spinach and Artichoke Dip

Spinach and Artichoke Dip

Sometimes you just want to dip.  When I first started keto I missed chips dearly and I thought I would never find a good replacement.  I played around with making Parmesan chips and other bloggers even make flax chips.  However the true hero in my mind has been the pork rind.  As you know, everything in keto is better with pork. Now that I had all of these options for dipping, I was trying to find a good dip to make when friends came over.  Enter Spinach and Artichoke Dip!

Finished Spinach and Artichoke DipIt turned out really well and wasn’t too much effort.

Cream CheeseYou start out with the cream cheese.  Use a plastic bowl and microwave it until it is a runny consistence.

Add MayoOnce the cream cheese is liquid, add in the mayo and stir.

Shredded Parmesan CheeseFor the next step I hand grated a block of cheese with a hand cheese grater.  These are useful for small grating jobs when you don’t want to get out the food processor.

Add SpicesAdd in the garlic, basil, salt and pepper.

Chopped ArtichokeDon’t forget the main ingredient!  Make sure to drain the artichoke and cut it into smaller pieces. Also at this time, thaw the frozen spinach in the microwave.

Mixed Spinach and Artichoke DipOnce you mix it all together it should look like this!

Spinach DipGrease a 8×8 square Pyrex dish and line the bottom with the dip.

Cover top with MozzarellaShred a ball of Mozzarella and use it to cover the top of the dip.

Finished DipFor this dish, cook for 30 minutes and then broil if the cheese is not fully melted.  Then use either flax, cheese or pork rinds for dipping!  I won’t just if you just use a spoon either :)

Spinach and Artichoke Dip
Nutrition Information
  • Serves: 8
  • Serving size: ⅛th
  • Calories: 306
  • Fat: 26
  • Carbohydrates: 5
  • Protein: 15
Prep time: 
Cook time: 
Total time: 
  • 8 oz Cream Cheese
  • ¼ Cup Mayo
  • 4 oz Shredded Parmesan
  • 1 Tbsp Minced Garlic
  • 1 Tsp Crushed Basil
  • 1 can Artichoke Hearts (14 oz)
  • 255 g Spinach
  • 8 oz Mozzarella Cheese
  • To Taste Salt and pepper
  1. Melt the cream cheese in the microwave
  2. Add the mayo and combine
  3. Add the shredded Parmesan, basil, garlic, salt and pepper
  4. Chop up the artichoke and add to the mix
  5. Thaw the spinach and combine with the other ingredients
  6. Grease an 8x8 dish and evenly spread the dip
  7. Cover the top of the dish with shredded mozzarella
  8. Bake at 350 for 30 minutes, then broil if the cheese is not done


  1. You could also use Cheese chips for dipping :-D

  2. Baking Mission’s low carb tortillas make a crispy chip-like consistency.

  3. I made this yesterday. Ate it on top of shredded cabbage and kale for dinner. Amazing!
    I also served it at a scary movie night and all of my non-keto friends said it was the best spin dip they’ve ever had. One tip, if you LOVE artichoke just get canned artichoke hearts that are pre-quartered, then cut each piece of artichoke into thirds. This gives you bite size chunks of artichoke, rather than minced artichoke. Thanks for this fat bomb recipe!

  4. I am working on making this right now and I noticed that you are missing a step in the bottom part….specifically cutting and adding the artichoke :). On an unrelated note thank you so much for coming up with such wonderful recipes for us!

  5. How much fresh spinach would you use, if that’ll work ?

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