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Baked hot spinach artichoke dip in a light gray casserole dish.
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5 from 2 votes

Hot Spinach Artichoke Dip

A blend of spinach and artichoke hearts baked in a cheese base for a delicious gluten-free dip that is also low carb and keto-friendly.
Course Appetizers
Cuisine American
Keyword Dip Recipe, Hot Dip, Low Carb Keto Recipe, Oven Baked Dip, Spinach Artichoke Dip
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 103kcal
Author Shelby Law Ruttan

Ingredients

  • 12 oz fresh spinach steamed, cooled, and squeezed dry
  • 1 14 ounce canned artichoke hearts, chopped
  • 4 oz Cream Cheese softened
  • ⅓ cup sour cream
  • ½ cup shredded parmesan cheese
  • 4 cloves garlic minced
  • ¼ teaspoon Pink Himalayan Salt
  • ¼ teaspoon pepper

Instructions

  • Preheat oven to 350 degrees.
  • In a large mixing bowl, using a hand mixer, mix the cream cheese until creamy. Add the sour cream and mix to blend.
  • Add the parmesan cheese, garlic, salt, and pepper cheese and mix until combined.
  • Stir in the spinach until combined. Transfer to a small casserole dish and bake in the oven for 30 minutes.
  • Turn the broiler on and broil for 5-10 minutes, or until top is browned (if desired)

Video

Nutrition

Serving: 1g | Calories: 103kcal | Carbohydrates: 4g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 24mg | Sodium: 217mg | Fiber: 1g | Sugar: 1g
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