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KETO SPINACH DIP

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Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 8 servings (about 1/2 cup per serving)

This isn’t just any spinach dip; this is the Keto Spinach Dip you’ve been searching for. Forget the store-bought mixes or the recipes loaded with water chestnuts and fillers. This version is intensely creamy, packed with cheesy flavor, and has a luxurious texture that will fool even the most dedicated carb-lover.

We start with a rich base of cream cheese, sour cream, and mayonnaise, creating that perfect tangy and velvety foundation. Then, we load it with a mountain of chopped spinach (yes, a whole pound!), savory artichoke hearts, and a glorious blend of mozzarella and Parmesan cheeses. Baked until bubbly and golden on top, this dip is the ultimate low-carb comfort food. It’s perfect for game day, holiday parties, or just a decadent weeknight snack.

Serve it warm with crunchy keto-friendly dippers like pork rinds, cucumber slices, bell pepper strips, or celery sticks, and watch it disappear!

Why This Recipe Works for Keto:

  • Ultra Low-Carb: We skip the usual high-carb fillers and thickeners.

  • High in Healthy Fats: Keeps you full, satisfied, and firmly in ketosis.

  • Restaurant Quality: It’s far superior to anything you can buy pre-made, with a rich, homemade taste.

Recipe Intensity: Easy

Difficulty Level: 🟢 Easy

This recipe is wonderfully straightforward. It requires some basic chopping and mixing, but no complicated techniques. The most challenging part is ensuring your spinach is well-drained, but we’ll walk you through that step. It’s a perfect dish for beginner cooks and keto veterans alike.

Ingredients

  • 1 tablespoon olive oil or butter

  • 3 cloves garlic, minced

  • 20 ounces (about 2 large bags) fresh spinach

  • 8 ounces cream cheese, softened to room temperature

  • ½ cup sour cream

  • ½ cup mayonnaise (preferably avocado oil-based for keto)

  • 1 (14-ounce) can artichoke hearts, drained and roughly chopped

  • 1 cup shredded mozzarella cheese, divided

  • ½ cup grated Parmesan cheese

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • ¼ teaspoon red pepper flakes (optional, for a little heat)

Instructions

  1. Preheat & Prep: Preheat your oven to 375°F (190°C). Lightly grease a small-to-medium baking dish (about 1.5 to 2-quart capacity) with a little butter or non-stick spray.

  2. Wilt the Spinach: Heat the olive oil or butter in a large skillet or Dutch oven over medium heat. Add the minced garlic and sauté for about 30-60 seconds until fragrant, being careful not to burn it. Add the fresh spinach in large handfuls, stirring constantly. It will seem like a mountain of spinach, but it will wilt down significantly. Continue adding spinach and stirring until all of it is completely wilted, which should take about 3-5 minutes.

  3. The Crucial Drain Step: This is the most important step for a thick, non-watery dip! Transfer the wilted spinach to a fine-mesh strainer set over a bowl. Using the back of a spoon, press down firmly on the spinach to squeeze out as much liquid as possible. You’ll be amazed at how much comes out. Let it cool slightly, then transfer the drained spinach to a cutting board and give it a rough chop. Set aside.

  4. Create the Creamy Base: In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Use a hand mixer or a sturdy spatula to blend them together until the mixture is completely smooth and well-combined.

  5. Combine All Ingredients: Add the chopped, drained spinach, chopped artichoke hearts, ¾ cup of the shredded mozzarella (reserving the remaining ¼ cup for the top), the grated Parmesan cheese, salt, pepper, and red pepper flakes (if using) to the bowl with the creamy base.

  6. Mix Thoroughly: Stir everything together until all the ingredients are evenly distributed and you have a cohesive, chunky, green-flecked dip. Give it a taste and adjust seasoning if necessary.

  7. Transfer to Baking Dish: Spoon the mixture into your prepared baking dish and spread it out into an even layer.

  8. Top with Cheese: Sprinkle the reserved ¼ cup of shredded mozzarella cheese evenly over the top of the dip. This will create that irresistible golden, bubbly crust.

  9. Bake to Perfection: Place the dish in the preheated oven and bake for 20-25 minutes, or until the dip is hot and bubbly around the edges and the cheese on top is melted and lightly golden brown. For a browner top, you can switch the oven to broil for the last 1-2 minutes, but watch it very closely to prevent burning.

  10. Rest & Serve: Remove the dip from the oven and let it rest for at least 5-10 minutes before serving. This allows it to set up slightly and prevents anyone from burning their mouth on the molten cheese. Serve warm with your favorite keto-friendly dippers.

Nutrition Information

Serving Size: 1/2 cup (recipe makes 8 servings)
Calories: 345
Fat: 31g

  • Saturated Fat: 13g
    Carbohydrates: 6g

  • Fiber: 2g

  • Net Carbs: 4g
    Protein: 11g

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