Keto or no keto, this keto spinach artichoke dip – the easy way to start a ketogenic life – is amazing!
It is perfect for game day or guests coming over.
Keto spinach artichoke dip can be made so tasty, yet healthy and even help you to lose weight faster.
You can get everything ready in the baking dish and then just pop it in the oven before serving.
There’s something about dips that bring guests together.
It could be that the dips are usually where the party is at as you just can seem to step away from them long enough before you come back for more.
If you’re looking for the perfect spinach artichoke dip recipe scroll down to get it.
Growing up we didn’t eat a lot of artichokes but once I started cooking more, I loved artichokes.
They’re great in salads and in dips like these.
For this dip, I like to use just plain artichoke hearts without any added spices to them.
If I’m making a salad that is going to be marinating in the dressing, I love using these as they’ve got the perfect tang to them.
And if you absolutely love artichokes, go for the Costco size.
Comment below with how you eat artichokes?
I use a blend of parmesan-reggiano, mozzarella and cheddar, but you’re always welcome to choose the cheeses you like and enjoy.
The cheddar provides an extra depth to the dip. Where the mozzarella provides a great pull.
This is necessary when you’re going to be enjoying something this delicious.
If you enjoy eating your dips with bread, definitely give this crusty dutch oven bread a try.
I like to make a little side dish of the dip for me to eat. That way it’s all just for me.
You know, someone’s got to do the heavy lifting and handle the taste testing.
You wouldn’t want it to be not cheesy enough now would you?
Get ready to make and enjoy this keto spinach artichoke dip today!
xo, Zarine
Keto Spinach Artichoke Dip – The Easy Way to Start a Ketogenic Life
- 1 tbsp olive oil
- 1 small onion
- 2 tbsp garlic gloves (minsed)
- 8 ounces baby spinach (fresh)
- 14 ounces artichoke hearts (chopped)
- ½ cup parmesan-reggiano (grated)
- ½ cup mozzarella (shredded)
- ½ cup cheddar (shredded)
- 8 ounces cream cheese (room temp)
- 4 tbsp heavy cream
- 1 tsp red pepper flakes (to taste)
- 1 tsp Worcestershire sauce
- 3 tsp hot sauce (I love Frank's Red)
- 1 tbsp salt (to taste)
Preheat the oven to 200C (400F).
In a saucepan wilt the spinach down until it softens.
Place the spinach on some paper towels and squeeze out the excess water.
In the same saucepan empty any liquid out and add in the olive oil, onions and garlic.
Cook the onions until they've softened and are translucent.
Add in a pinch of salt and then mix back in the spinach.
Set aside about 1/2 cup of the mozzarella / cheddar mix.
Either in the same pan (if it's large enough) add in all the remaining ingredients (except the 1/2 cup of blended cheese) and stir together.
Taste for seasonings. You can add in more salt and hot sauce depending on what you like.
Transfer the mixture to a baking dish and top with the remaining 1/2 cup of blended cheese.
Bake for 10-15 minutes until the top is gooey and bubbly.
Serve warm with veggies, pork rinds, or tortilla chips.
