Baked Spinach Artichoke Dip

Why This Is Strictly Keto

Restaurant-style spinach artichoke dip is often thickened with flour or starch and served with bread. This version relies on cream cheese, sour cream, feta, Parmesan and mozzarella for body, and it is scooped up with celery, bell pepper and other raw vegetables instead of chips.

Ingredients

• 7 ounces canned artichoke hearts, drained (optional — omit for fewer carbs)
• 10 ounces frozen spinach, thawed and squeezed dry
• 4 ounces cream cheese, room temperature
• 1/4 cup mayonnaise (sugar-free)
• 3/4 cup full-fat sour cream
• 1 teaspoon apple cider vinegar
• 1 teaspoon minced garlic
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup crumbled feta cheese
• 1/4 teaspoon sea salt
• 1/4 teaspoon cayenne pepper
• 1 tablespoon heavy cream, plus more as needed
• 1 cup shredded mozzarella cheese
• Celery, bell pepper strips, broccoli and cauliflower florets, for serving

Instructions

1. Preheat the oven: Preheat the oven to 350°F (175°C).

2. Chop the artichokes: Pulse the artichoke hearts in a food processor until finely chopped.

3. Blend the dip: Add the spinach, cream cheese, mayonnaise, sour cream, vinegar, garlic, Parmesan, feta, salt and cayenne and pulse until combined.

4. Adjust the texture: Add the heavy cream one tablespoon at a time until the dip reaches a scoopable consistency.

5. Bake: Transfer to a 1-quart baking dish or a small cast iron skillet, top with the mozzarella, and bake for 20 minutes, until hot and bubbly.

6. Serve: Serve warm with celery, bell pepper strips, broccoli or cauliflower florets for dipping.

Nutritional Info (per serving, approximate)

Tips

• Squeeze the thawed spinach as dry as you can — extra moisture makes the dip runny.
• Bring the dairy to room temperature first so everything blends smoothly.
• Grate the Parmesan fresh and crumble water-packed feta by hand for the best flavor.
• Make ahead: prepare up to 2 days in advance and bake just before serving. Leftovers keep 4 days in the fridge.
• Leaving out the artichokes brings the net carbs down to about 3g per serving.