Hot Spinach Artichoke Dip
The bubbling, cheesy party dip everyone hovers around — loaded with spinach and artichokes and served with crunchy low-carb dippers.
Nutrition per serving
⅓ cup- Net carbs
- 3.5g
- Calories
- 175kcal
- Protein
- 6g
- Fat
- 15g
- Total carbs
- 5.1 g
- Fiber
- 1.6 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Hot crab & artichoke: Sweet lump crab takes the place of the spinach for a richer, seafood-house dip.
- Fold the crab in gently with the artichokes so some lumps survive. The crab is already cooked, so bake just until the dip is bubbling and hot in the center (165°F/74°C), 20–25 minutes.
Bacon: Crumbled bacon through the dip and on top adds smoky, salty crunch.
- Fold two-thirds of the bacon into the dip with the spinach and scatter the rest over the mozzarella before baking.
Egg-free: Mayonnaise is a hidden source of egg. This version uses extra sour cream instead, so egg-allergic guests can dig in.
- Leave out the mayonnaise and beat ¾ cup sour cream into the cream cheese. The dip is a little tangier and less glossy but just as creamy and scoopable.
- Also add
-
¼ cup mayonnaiseleave out
Estimated cost $12.40 for 12 servings ($1.03 each) · how we estimate
Instructions
-
Heat the oven to 375°F (190°C) and lightly grease a 1½-quart (1.5 L) baking dish or 9-inch (23 cm) deep-dish pie plate.
-
Wrap the thawed spinach in a clean kitchen towel and wring out as much liquid as you can — you should lose about ½ cup.
-
Beat the cream cheese, sour cream and mayonnaise until smooth. Stir in the Parmesan, half the mozzarella, the garlic, red pepper flakes and black pepper, then fold in the spinach and artichokes.
-
Spread the mixture in the dish and top with the remaining mozzarella.
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Bake 20–25 minutes, until bubbling at the edges and golden on top; broil 1–2 minutes for extra color. Rest 5 minutes before serving.
Tips for success
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Squeezing the spinach thoroughly is the difference between a thick, scoopable dip and a watery one. - Marinated artichokes add tang but also oil and sometimes sugar — water-packed hearts are the safest choice.
- Serve with celery, bell pepper strips, cucumber, pork rinds, Parmesan crisps or almond flour crackers.
Nice to have, not needed
- A small cast-iron skillet or oven-to-table dish keeps it warm longer on the buffet — any baking dish works.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Doesn’t freeze well
Reheat: Reheat at 350°F (175°C) for about 15 minutes, or microwave in 30-second bursts, stirring between each.
Prep tip: Assemble it in the baking dish up to a day ahead, cover and refrigerate, then bake when guests arrive, adding 5–10 minutes.
Refrigerate up to 4 days. Reheat at 350°F (175°C) for about 15 minutes, or microwave in 30-second bursts, stirring between each.
Variations
3 variations, each with its own ingredients and macrosHot crab & artichoke
ProteinSweet lump crab takes the place of the spinach for a richer, seafood-house dip.
- frozen chopped spinach → lump crabmeat
3.1 g net · 186 kcal · 8.8 g protein · 15 g fat · ≈$1.62 per serving (−0.4 g net carbs vs the original)
Bacon
FlavorCrumbled bacon through the dip and on top adds smoky, salty crunch.
- + 6 slices cooked bacon
3.5 g net · 199 kcal · 7.7 g protein · 17 g fat · ≈$1.11 per serving (same net carbs as the original)
Egg-free
DietMayonnaise is a hidden source of egg. This version uses extra sour cream instead, so egg-allergic guests can dig in.
- sour cream → sour cream (a larger amount)
- no mayonnaise
3.6 g net · 153 kcal · 6.1 g protein · 13 g fat · ≈$1.03 per serving (+0.1 g net carbs vs the original)
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Pin this recipe to your keto board so it’s there when you plan next week.
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