Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Intensity: Easy
If you love the classic, creamy, cheesy dip, get ready for its dinnertime transformation. This Keto Spinach and Artichoke Casserole takes all the indulgent flavors of the beloved appetizer and turns it into a satisfying, low-carb meal. It’s rich, cheesy, packed with veggies, and so incredibly comforting that you won’t even miss the carbs.
This casserole is perfect for a busy weeknight dinner, a impressive holiday side dish, or even a decadent brunch. It’s naturally gluten-free and fits perfectly into a ketogenic or low-carb lifestyle, delivering all the flavor without the sugar and starch. The best part? It comes together in under an hour with just one pan and a baking dish!
Why You’ll Love This Recipe
Keto Comfort Food: It delivers all the creamy, cheesy goodness of a classic comfort casserole without the high-carb ingredients.
Sneaky Veggies: It’s a delicious way to get a generous serving of spinach and artichokes, all hidden under a blanket of bubbly cheese.
Easy to Assemble: The steps are simple and straightforward, making it a great option for cooks of all skill levels. We rate this recipe as Easy.
Make-Ahead Friendly: You can assemble the entire casserole a day in advance and simply bake it when you’re ready to eat.
Ingredients
2 tablespoons (30 ml) olive oil or avocado oil
1/2 medium onion, finely chopped
3 cloves garlic, minced
20 oz (560g) frozen chopped spinach, thawed and squeezed completely dry
14 oz (400g) can artichoke hearts, drained, rinsed, and roughly chopped
8 oz (225g) cream cheese, softened and cut into cubes
1/2 cup (120 ml) chicken or vegetable broth
1 cup (240 ml) heavy cream
1 1/2 cups (150g) shredded mozzarella cheese, divided
1/2 cup (50g) grated Parmesan cheese, divided
1/2 teaspoon red pepper flakes (optional, for a little heat)
1/2 teaspoon garlic powder
Salt and freshly ground black pepper, to taste
Fresh parsley or chives, for garnish (optional)
Instructions
Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease a 9×9 inch (or similar 2-quart) baking dish with a little butter or non-stick spray.
Squeeze the Spinach (Crucial Step!): Place the frozen chopped spinach in a clean kitchen towel or several layers of paper towels. Squeeze firmly over the sink to remove as much liquid as possible. This is the most important step for a creamy, not watery, casserole. Set the dry spinach aside.
Sauté the Aromatics: In a large skillet or sauté pan, heat the olive oil over medium heat. Add the chopped onion and cook for 4-5 minutes, until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
Create the Creamy Base: Reduce the heat to low. Add the cubed cream cheese and the chicken broth to the skillet. Stir continuously until the cream cheese has completely melted into the broth, creating a smooth sauce. Pour in the heavy cream and stir to combine.
Add the Greens and Artichokes: Add the squeezed-dry spinach and the chopped artichoke hearts to the skillet. Stir everything together until the spinach and artichokes are evenly coated in the sauce. Let it cook for 2-3 minutes, just to warm everything through.
Cheesy Goodness: Turn off the heat. Stir in 1 cup of the shredded mozzarella, 1/4 cup of the grated Parmesan, the red pepper flakes (if using), and garlic powder. Mix until the cheeses are melted and incorporated into the mixture. Season generously with salt and pepper to your taste. Remember that Parmesan is salty, so taste before adding too much salt.
Assemble the Casserole: Pour the entire spinach and artichoke mixture into your prepared baking dish. Spread it out into an even layer. Sprinkle the remaining 1/2 cup of mozzarella and the remaining 1/4 cup of Parmesan evenly over the top.
Bake to Perfection: Place the dish in the preheated oven and bake, uncovered, for 20-25 minutes, or until the casserole is bubbly around the edges and the cheese on top is melted and lightly golden. For a browner top, you can switch the oven to broil for the last 1-2 minutes, but watch it carefully so it doesn’t burn.
Rest and Serve: Remove the casserole from the oven and let it rest for at least 5-10 minutes before serving. This allows it to set up, making it easier to serve. Garnish with fresh chopped parsley or chives if desired. Serve warm.
Tips for the Best Keto Casserole
Don’t Skip Squeezing the Spinach: We cannot stress this enough. Frozen spinach holds a significant amount of water. If you don’t squeeze it out, your casserole will be watery and the sauce will be thin.
Soften Your Cream Cheese: Using room-temperature cream cheese ensures it melts smoothly into the sauce without any lumps.
Customize Your Cheese: While mozzarella and Parmesan are classic, feel free to experiment! A shredded Italian blend, provolone, or even some shredded cheddar would be delicious. For extra tang, you could also stir in a couple of tablespoons of sour cream with the heavy cream.
Make it a Meal: This casserole is hearty enough to be a main dish, especially with a side salad. It’s also a fantastic side dish for grilled chicken, steak, or baked salmon.
Storage and Reheating
Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat individual portions in the microwave. For larger portions, reheat in a 350°F (175°C) oven, covered with foil, until warmed through.
Freezer: You can freeze this casserole. Assemble it in a freezer-safe dish, but do not bake it. Cover tightly with plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed. You may need to add 10-15 minutes to the baking time.
Nutrition Information
Please note that the following nutrition information is an estimate and will vary based on the specific brands of ingredients used and any modifications made to the recipe. This information is provided as a courtesy and should not be considered a guarantee. Calculations are based on 6 servings.
Serving Size: 1/6 of casserole
Calories: 432
Fat: 36g
Carbohydrates: 10g
Fiber: 4g
Net Carbs: 6g
Protein: 16g