This warm and cheesy Spinach Artichoke dip is my favorite go-to appetizer for parties, especially Superbowl. Cheesy dips and meals is my specialty and I could not pass on sharing this one.
Low-Carb, Keto Friendly Spinach Artichoke dip
Spinach artichoke dip comes together quickly, whether you’re cooking it in Instant Pot or baking it in the oven. Thank you Adventures of a Nurse for inspiration
The party-perfect dip has all the creaminess and cheesiness you crave, while being loaded with healthy spinach and artichokes that are practically “crawling” with nutrients and vitamins. Make it and then watch it disappear!
100% Low-carb and keto friendly dish that will go insanely good with cloud bread, cloud bread chips, or enjoy it with tortilla chips, crackers or veggies!
I have prepared this spinach artichoke dip recipe for Instant pot, because it was truly easiest dump and ready meal with cooking time of only 5 minutes.
(PS: Save this Spinach Artichoke dip Pinterest-friendly photo below. If you’re not making the dip right now, you will easy find it in your saves later. This is the BEST recipe for Spinach Artichoke dip (Whether you’re cooking in Instant Pot or baking it) so follow precise instructions below.
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Ingredients:
10 oz bag frozen spinach
14 oz can artichokes, drained and sliced
2 minced garlic cloves (or you can use 2 cubes of frozen crushed garlic – very convenient)
1/2 cup chicken or vegetable broth ( I use half a cup of water and half a teaspoon of Better than Bouillon paste)
Cream Cheese, 8 oz block
Sour cream, 1/2 cup
Mayo, 2 TBS
Mozzarella cheese, Shredded, 1 cup
Parmesan cheese, 1 cup, Shredded or grated
1/2 tsp onion powder
1/2 cup cream (half and half or heavy cream) or Alfredo sauce
Ingredients for Spinach Artichoke dip
Instructions:
Add broth to Instant pot and add all the ingredients except for last three – Shredded Mozzarella, Shredded Parmesan and cream.
Vent closed, High pressure for 5 minutes
Quick release
Stir in cream, cheeses, mix all to blend into a smooth creamy dip.
Transfer into the dish and serve
See notes below
Spinach Artichoke dip Recipe notes:
This spinach artichoke dip is great to make ahead of time and then warm it up in the oven before serving. 350 F for 10-15 minutes or until reached the desired warmness and cheese is melty)
Can be served warm or cool
Can be heated up in the microwave
Can be heated up in the oven
I used the CorningWare casserole dish with lid to serve and for easy transportation and presentation.
Leftovers (if any) can be stored in the refrigerator. Then repeat the reheat process
Disclosure: This recipe is NOT sponsored or paid in any way. Affiliate links are present. I only recommend what I love and what I use in my own kitchen. All photos and suggestions are mine.
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Low Carb Keto Friendly Spinach Artichoke Dip (recipe)
Prep time
Cook time
Total time
This spinach Artichoke dip recipe works well to make it ahead of time and then warm it up in the oven. It gets all brown and crunchy on the top, which enhances the flavor even more. As an alternative you can warm it up in microwave.
Author: Irina Davey of TheBigAppleMama.com
Recipe type: Appetizer
Cuisine: American / European
Serves: 20
Ingredients
- 10 oz bag frozen spinach
- 14 oz can artichokes, drained and sliced
- 2 minced garlic cloves (or you can use 2 cubes of frozen crushed garlic – very convenient)
- ½ cup chicken or vegetable broth ( I use half a cup of water and half a teaspoon of Better than Bouillon paste)
- Cream Cheese, 8 oz block
- Sour cream, ½ cup
- Mayo, 2 TBS
- Shredded Mozzarella cheese, 1 cup
- Shredded or graded Parmesan cheese, 1 cup
- ½ tsp onion powder
- ½ cup cream (half and half or heavy cream) or Alfredo sauce
Instructions
- Add broth to Instant pot and add all the ingredients except for last two – Shredded Mozzarella and Shredded Parmesan cheeses.
- Vent closed, High pressure for 3 minutes
- Quick release
- Stir in cream, cheeses, mix and blend into a smooth creamy dip.
- Transfer into the dish and serve
- This recipe works well to make it ahead of time and then warm it up in the oven. It gets all brown and crunchy on the top, which enhances the flavor even more. (350 F for 10-15 minutes or until reached the desired warmness and cheese is melty)
Nutrition Information
Serving size: 1 TBS Calories: 84 Fat: 7.2 Saturated fat: 3.8 Carbohydrates: 1.8 Sugar: 0.8 Sodium: 158.7 Fiber: 0.3 Protein: 3.6 Cholesterol: 18.8
Irina
Irina is mom of 3 from NYC, blogger, loves to cook, travel and entertain. Follow her blog and enjoy her tips on Food & Travel, Lifestyle & Healthy Recipes.
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Made it today. So flavorful!. Saw your comment in the group, added a bit of Alfredo – Game changer and creamy! Thank you
Yay! Glad you enjoyed! You rocked it!
Can you use frozen artichokes
Sure Sue – you can use frozen artichokes no problem
I made this true to the directions. It was delicious! My only issue is that I found it didn’t set up enough. It was a little thin. I think it’s because I used frozen spinach that wasn’t thawed, so I’m going to try halving the chicken broth next time. And there will be a next time! I loved not having to defrost and squeeze-dry spinach and not having to remember to soften a block of cream cheese!
Thank you! Did you notice the dip got thicker as it cools or put in refrigerator? Also next time , add a little more cheese to the top and put it in the oven to bake for 20 minutes or 10 minutes on broil
Made this recipe for a party last night, it was a hit! I made a double recipe and kept a batch at home. Do you think it could be frozen successfully for use in a week or so?
I haven’t frozen this dip myself yet… but thinking yes (I purchased frozen dip before) when you ready to use it, take out of the freezer, let it defrost completely, then add extra mozzarella cheese and bake it for 10minutes
Thank you!