Keto Spinach Dip

Why You’ll Love This Recipe

I love this recipe because it’s so versatile and fast to make. I can whip it up for a party appetizer, a game day snack, or even just to have on hand for the week. It’s tangy, cheesy, and full of flavor from the spinach and artichokes. Plus, it pairs beautifully with keto crackers, raw veggies, or even as a filling in sandwiches or chicken roll-ups. Whether I serve it warm or cold, it’s always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1.5 cups shredded cheese (parmesan, mozzarella, or gouda)

• 227 g spinach (fresh or frozen, drained)

• ½ tsp black pepper

• 397 g canned artichoke hearts, chopped

• 1 tsp salt

• 1 cup cream cheese (softened)

• ⅓ cup mayonnaise (keto-approved)

• ½ cup sour cream

Directions

1. If I’m using frozen spinach, I defrost it and place it in a strainer to drain. I make sure to squeeze out all the excess water and pat it dry with a kitchen towel.

2. I chop the artichoke hearts into small pieces and set them aside.

3. In a mixing bowl, I add the softened cream cheese and blend it until smooth.

4. I stir in the mayonnaise, sour cream, spinach, artichokes, shredded cheese, salt, and pepper.

5. I gently fold everything together until it’s evenly mixed and creamy.

6. I serve it immediately with keto-friendly snacks or store it for later.

Servings and timing

This recipe makes 12 servings.
Prep time: 9–10 minutes
Cook time: 0 minutes (unless baking for extra crisp)
Total time: 10 minutes

Variations

• When I want more flavor, I add a couple of minced garlic cloves or a pinch of red pepper flakes.

• I sometimes bake the dip at 375°F for 10–15 minutes until bubbly and golden on top.

• I’ve made it dairy-free by using dairy-free cream cheese, sour cream, and nutritional yeast instead of cheese.

• For a boost of protein, I’ve added chopped grilled chicken or bacon bits.

• I also like mixing in some caramelized onions or sun-dried tomatoes for a different twist.

storage/reheating

Fridge:
I keep the dip in a sealed container in the fridge for up to 5–6 days.

Freezer:
I freeze leftovers in small containers and use them within 60–70 days.

Reheating:
When ready to eat, I bring the dip to room temperature and warm it in the microwave for a couple of minutes or bake until heated through.

FAQs

Which snacks can I serve with this creamy and nutritious spinach dip?

I love serving this dip with keto crackers, cucumber slices, celery sticks, broccoli, sweet pepper strips, keto tortilla chips, or parmesan crisps.

Why is this keto spinach dip so popular?

Because it’s quick, packed with flavor, and low in carbs. I can double the batch and use it as an appetizer, filling, or even a light snack—all while staying keto.

Can I use fresh spinach instead of frozen?

Yes, I often steam fresh spinach and drain it well before using. It works just as well as frozen and gives a fresh flavor.

Can I bake this dip?

Absolutely. I sometimes bake it at 375°F for 10–15 minutes if I want a bubbly, golden crust on top.

What are other ways to use spinach dip?

I love spreading it on keto bagels, using it in omelets or quiches, stuffing it into chicken breasts, making paninis, or baking it on keto pizza crusts.

Conclusion

Keto Spinach Dip is one of those recipes I always keep in rotation because it’s so easy, delicious, and versatile. It’s creamy, cheesy, and packed with flavor without the added carbs or processed ingredients of store-bought dips. Whether I use it as a snack, party dip, or meal component, it always adds a burst of flavor and richness that makes sticking to keto feel effortless—and indulgent.

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