This creamy spinach-artichoke dip combines frozen spinach, artichoke hearts, and three cheeses with heavy cream for a rich, low-carb appetizer that works equally well baked in a large casserole or portioned into individual ramekins.
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Cook and drain spinach; squeezing well until all water is completely removed.
Melt butter in large skillet; saute onion until tender.
Add garlic to onion mixture.
Stir spinach and artichokes into sauted onion mixture, mixing well.
Beat cream cheese with mixer, gradually adding whipping cream, until smooth.
In large bowl, stir all ingredients (except parmesan cheese) together until well blended.
Put in microwave safe baking dish or oven safe baking dish.
Refrigerate at least two hours.
Top with parmesan and microwave until warm or bake at 350 F until bubbly (20 minutes or so).
Serve with baked pita, tortilla chips, or corn chips. For low carb or Keto dieters, this is delicious served with crudités such as cauliflower, celery and carrot discs.
The dip can be microwaved or baked. I prefer baking, as the edges get golden and the cheese gets a slightly crisp edge. If you microwave, I suggest cooking at 80% and in 5 minute increments.
Make ahead: This dip is super easy to prep a day or two before a party. Simply make the dip up to the point of cooking (but do not cook). Place the mixture into an airtight container and refrigerate. Just before the party, spread the dip into one medium or several smaller dishes to heat before serving.
Refrigerate covered up to 4 days; reheat in a 350°F oven, covered, until warmed through (10–15 minutes). Freeze up to 3 months; thaw overnight in the fridge before reheating.
1 large quiche or casserole dish (or 6–8 individual ramekins) · baking sheet (if using ramekins)
Yes. Assemble the dip in the baking dish or ramekins, cover, and refrigerate up to 24 hours before baking. Bake from cold, adding 5–10 minutes to cook time.
Frozen chopped spinach releases excess moisture when thawed. Squeezing it dry prevents a watery, separated dip and ensures a creamy texture.
Use sharp cheddar, Gruyère, or omit pepper jack if you prefer less heat. Avoid pre-shredded cheese with anti-caking agents, which can make the dip grainy.
Bake until the top is golden and the edges are bubbling, about 25–30 minutes for a large dish or 12–15 minutes for individual ramekins.
Yes. With no bread crumbs or sugar, this dip is naturally low-carb and keto-friendly—roughly 2–3 g net carbs per serving depending on portion size.
