Keto Spinach Artichoke Dip
Published July 31, 2019 • Updated February 25, 2026
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I've made this low carb spinach artichoke dip more times than I can count, and the secret is squeezing every last drop of moisture from the spinach so you get a thick, scoopable dip packed with cream cheese, mozzarella, and parmesan.
I started making this keto spinach artichoke dip back when I first went keto, and it’s become one of the recipes I come back to the most. Not because it’s complicated (it’s stovetop to broiler in about 20 minutes) but because the flavor is legitimately better than the restaurant versions I used to order before keto.
The base is a combination of cream cheese, sour cream, and mayo, which gives you that rich, scoopable texture without any flour-based thickeners. I layer in fresh mozzarella for stretch and parmesan for that salty bite on top. The whole thing goes under the broiler until it’s golden brown and bubbling around the edges, which is honestly my favorite part.
Here’s what I’ve learned after making this so many times: the spinach is where most people go wrong. Fresh spinach releases a lot of water as it wilts, and if you don’t cook it down long enough, your dip turns soupy. I let mine go a full 3 minutes after wilting until the pan is practically dry. One of my readers, Megan, brought this to her in-laws’ game day gathering, and her mother-in-law (who makes her own dip from scratch and has strong opinions about it) asked if she picked it up from a restaurant. Megan’s trick was squeezing out every last bit of moisture from the spinach before it even hit the pan.
I also bump the garlic to 4 cloves instead of the 2 listed. I never stop at 2. That extra garlic disappears into the cheese but rounds out the flavor in a way you notice when it’s missing. The red pepper flakes and hot sauce are optional, but I always add both. Not enough to make it spicy, just enough to give the dip some warmth underneath all that cheese.
This is a low carb dip that works for every occasion. I’ve served it with celery sticks, sliced bell peppers, and pork rinds. My reader Stephanie made it for game day and her husband finished half the batch before anyone else showed up, then went back with a spoon. She doubled it the next time. If you’re building a spread, pair it with my keto jalapeno popper dip, million dollar dip, or keto 7-layer taco dip for a full game day lineup. For something warm and cheesy in a different direction, my keto pizza dip and buffalo chicken dip are both crowd favorites.
How to Make Keto Spinach Artichoke Dip
I use fresh spinach for this dip because I like the texture better, but frozen works too (just thaw and squeeze it dry first). The key technique is cooking the spinach down until the pan is almost dry before you add anything else. I wilt it one handful at a time, then let it cook about 3 minutes past the point where it looks done. That extra time makes the difference between a thick dip and a watery one.
For the cheese base, I drop the heat to low before adding cream cheese and mozzarella. Stir it slowly and let everything melt together for about 3 minutes. Rushing this step with high heat can make the cheese seize up and get grainy. Once it’s smooth, pull it off the heat and fold in the sour cream, mayo, and parmesan. The sour cream and mayo go in off-heat so they stay creamy instead of separating.
The broiler finish is where the magic happens. I set the dish on the top rack and watch it closely. Mine usually takes about 5-6 minutes to get that golden, bubbly crust, but broilers vary so don’t walk away. You want deep golden patches, not char.
If you’re making this ahead, assemble everything in the baking dish and refrigerate for up to 2 days. Add 3-4 extra minutes under the broiler since it’s starting cold. I serve it with celery, bell pepper strips, pork rinds, or alongside something like keto stuffed mushrooms and keto mozzarella sticks for a full appetizer spread.
Ingredients
2 tablespoons olive oil -
2 cloves garlic, minced
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10 oz fresh spinach (or frozen thawed, drained, excess moisture squeezed)
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¼ teaspoon red pepper flakes
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1 (14 oz) can quartered artichoke hearts, drained and chopped)
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4 ounces cream cheese
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4 ounces fresh mozzarella, shredded or thinly sliced
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½ cup mayonnaise
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½ cup sour cream
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¼ cup grated parmesan cheese
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2 splashes hot sauce
Step by Step Instructions
Step by Step Instructions
Heat the oil and garlic
Heat olive oil in a medium saucepan over medium heat. Add garlic and cook until fragrant, about 30 seconds.
Add the spinach
Add spinach to the pot one handful at a time letting it cook down until it is wilted before adding the next handful. Season with salt and pepper. Add crushed red pepper.
Cook it
Continue cooking until most of the liquid from the spinach has evaporated, about 3 minutes.
Melt in the cheese
Reduce heat to low and add cream cheese and mozzarella cheese. Stir until combined and melted, about 3 minutes. Remove from heat.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I use frozen spinach instead of fresh?
I've made this with both. Frozen works fine as long as you thaw it completely and squeeze out every bit of moisture. I put mine in a clean kitchen towel and wring it over the sink until nothing drips. You can skip the wilting step entirely and just toss it in after the garlic. The dip comes out just as thick.
Can I use Greek yogurt instead of sour cream?
I've tested this swap and it works. The cream cheese and mayo are doing most of the heavy lifting on creaminess anyway, so you won't miss the sour cream much. The dip comes out a touch tangier with Greek yogurt, but not in a bad way. Full-fat Greek yogurt gives the best results.
How much is one serving?
I portion this as about 2 heaping tablespoons per serving, which gives you 12 servings from one batch. That's a generous scoop for dipping. When I make it for game day I usually double the recipe because one batch disappears fast.
Can I make this in a slow cooker?
I've done the slow cooker version when I needed it hands-off for a party. Wilt and drain the spinach on the stovetop first (that step still matters for texture), then combine everything in the slow cooker on low for about 2 hours, stirring once halfway through. You won't get the broiled golden top, but the flavor is the same. I sometimes transfer it to a baking dish and broil for 3-4 minutes at the end if I want that crust.
Can I freeze spinach artichoke dip?
I've frozen leftovers and the flavor holds up, but the texture changes a little. The sour cream and mayo can separate slightly when thawed. My method: freeze in an airtight container for up to 2 months, thaw overnight in the fridge, then reheat in a 350F oven for about 15 minutes, stirring halfway through. It won't be quite as silky as fresh but it's still good.
How do I keep spinach artichoke dip from getting watery?
This is the number one thing I see people get wrong. If you're using fresh spinach, cook it down until the pan is practically dry, about 3 full minutes after it wilts. If you're using frozen, thaw it and squeeze it in a towel until absolutely nothing drips out. I also add the sour cream and mayo off-heat so they don't break down and release moisture. My reader Megan squeezed her spinach so thoroughly that her mother-in-law thought the dip came from a restaurant.
Can I add shredded chicken to turn this into a casserole?
I've done this and it's great. I add about a cup of shredded rotisserie chicken and a handful of sliced mushrooms. The key is to fold the chicken in at the very end, right before you transfer to the baking dish. If you cook it too long the chicken dries out. It turns the dip into a full meal. I serve it straight from the cast iron with a spoon.
Can I make this dip ahead of time?
I make this ahead for parties all the time. Prepare everything through the mixing step, scoop it into your baking dish, cover with plastic wrap, and refrigerate for up to 2 days. When you're ready to serve, broil it straight from the fridge. Just add 3-4 extra minutes since it's starting cold. I actually think it tastes slightly better after sitting overnight because the flavors meld together.
Creamy spinach artichoke dip is an easy appetizer for holidays or parties because it’s always a crowd favorite and it only takes a few minutes to prepare. This recipe can even be made a few days ahead of time and baked when you are ready to serve cheesy, creamy artichoke spinach dip. Serve it with your favorite low carb vegetable or pork rinds!
Besides eating this spinach dip by the spoonfuls, consider any of these to scoop up this delicious dip:
Brought this to a spring dinner party and it was gone before anyone touched the $40 charcuterie board. The texture was the thing, thick enough to stay on the chip without running, because I actually squeezed every bit of liquid out of the spinach like the recipe says. Making another batch this weekend.
Beats a $40 board every time. Most people rush the squeeze and end up with a runny mess. I'd double it for the weekend.
My old college roommate and I had a standing order at this bar near campus, every Friday without fail, spinach artichoke dip and whatever was cheapest on tap. When I went keto I just sort of quietly accepted that whole thing was done. Made this last week and when the cream cheese and mozzarella started melting together and the smell came across the kitchen I actually had to stop stirring for a second. Same smell. Exactly. I squeezed every bit of moisture out of the spinach like the recipe says and the texture came out so thick it held on the chip without falling apart, which is what I remember being the thing about the bar version. I texted my roommate a photo (he is not keto, just wanted him to see it) and he said it looked legit, which is not a word he throws around about food. The red pepper flakes surprised me too, there is this little heat that shows up at the end of the bite that I was not expecting and now I think I would miss it if it wasn't there. Made it twice already and planning a third batch this weekend.
There's a restaurant I grew up going to that had a spinach artichoke dip I've been chasing since going keto, and this finally cracked it. Squeezed the frozen spinach completely dry like it says and got that thick, scoopable consistency I've been missing for two years. Making this for every party from here on.
Two years is a long time to chase a dip. That squeeze step is everything, most people skip it and then wonder why it's watery. Party crowds always go back for thirds on this one.
Swapped the mayo for full-fat Greek yogurt because I was out and honestly didn't expect it to hold up this well. Texture stayed thick and scoopable, and there's this extra tang underneath all the cream cheese and parmesan that I think I actually prefer. Spent most of a Sunday with a bag of pork rinds and this dip and that's really all I have to say about it. I used a dish towel to squeeze out the frozen spinach instead of paper towels (way more effective, gets so much more moisture out) and there was zero wateriness, not even pooling at the bottom of the pan. Frozen works just as well as fresh if you wring it out properly. Making it again this weekend with a pinch of cayenne because I think it needs a little more heat.
The dish towel thing works so much better. I wring mine over the sink until nothing drips. Cayenne sounds right, the red pepper flakes are in there but barely register heat-wise.
Really want to make this for game day Sunday but I only have Greek yogurt, not sour cream. Does it still come out that creamy?
Greek yogurt works fine. The dip has cream cheese and mayo doing most of the heavy lifting on creaminess anyway, so you won't miss the sour cream. Maybe a touch tangier but not in a bad way.
Brought this to my in-laws' game day thing and my mother-in-law, who makes her own dip from scratch every time and absolutely has opinions about it, asked me if I picked it up from a restaurant. I used fresh spinach and squeezed out every last bit of moisture (took a few extra minutes but I think that's what kept it thick and creamy instead of watery). Four stars only because I'd go heavier on the garlic next time, but that one's on me.
Ha, a from-scratch cook asking if it's restaurant-bought is the win. Squeezing the spinach that dry is what keeps it from going watery. Go 4 cloves next time, I never stop at 2.
Made this for game day and my husband finished half the batch before anyone else arrived. He kept going back with those celery sticks and then just grabbed a spoon. I doubled it this time and I'm glad I did because it was completely gone by halftime.
Ha, the spoon was inevitable. Doubling it is just the right call for game day, one batch disappears before you even get the chips out.
Really good dip! I did add some parm and Monterrey Jack cheese when I broiled it because…cheese. Next time I’m going to add shredded chicken and mushrooms and treat like a casserole.
Chicken and mushrooms would be good in there. Basically turns it into a hot spinach dip casserole. I'd add the chicken toward the end so it doesn't dry out.
Love this recipe! I see the nutrition lists 12 servings, but how much is 1 serving?
2 heaping tablespoons per serving. That's what gets it to 12 servings from one batch.
I just made this spinach dip and it turned out delicious! I’ve been loving the videos and tips for learning keto cooking on your YouTube channel!! Especially love the meal prep for the week!! Keep up the great work!!! Kindly CMOConnor
This dip holds up well for meal prep. I portion it right after it cools, keeps 3-4 days in the fridge.
Love this recipe. So easy and delicious!!!
Nice. The spinach draining is the only fussy part, everything else just melts together.
Love your recipes, easy instructions, and options for alternative ingredients where necessary. Thank you for all the work you do for this channel, I sincerely appreciate it.
Virginia, comments like this keep me going. This dip is one I make on repeat myself so I'm glad you're here for it.