Light, delicious and simple to make, this Low Carb Spinach Artichoke Dip is always a huge crowd pleaser! Make it even easier by preparing it the day before. This comforting dip is also gluten free and sugar free as well.
I love creating healthier alternatives to my favorite dishes so that I can also enjoy them at parties and gatherings. This delicious spinach artichoke dip is one of my go-to appetizers that I love to bring to get togethers.
This dip is sugar free, low carb and gluten free and is usually the first appetizer to be finished. Personally, I love appetizers and fingers foods and I would be very happy just eating these all night.
If you are looking for more appetizers, you will love my Jalapeño Poppers, Broccoli Cheese Dip and Mini Bacon Cheese Balls.
This delicious spinach artichoke dip will be even more yummy with Spiked Apple Cider!
Why You Should Make This Spinach Artichoke Dip
I love this dip because you can easily make it ahead of time and then pop it in the oven right before you are ready to serve it. You guys know I like my recipes easy.
I also like to use simple ingredients that you can easily find in your local grocery store as well. There's nothing crazy or hard to find in this recipe.
When I bring this to other people's gatherings, I fully cook it at my house and then simply warm it at their house. It saves so much time and doesn't take too much oven space for the person who is entertaining.
I prepare this spinach artichoke dip the night before I am serving it to save time. It really does make life so much easier.
And that's what it's about these days, right? Simplifying life and making even the smaller things that much easier.
No need to worry about this dip staying out for too long, it is usually the first one finished. It's a total crowd pleaser.
Recipe Ingredients
This spinach artichoke dip contains super easy to get ingredients and most of which you may already have in the house. It's cheesy and delicious and incredibly easy to prepare.
- Spinach - You can use either frozen or fresh spinach in this dip. If you do use frozen spinach, please make sure you defrost in completely and then squeeze out all of the water in the spinach before preparing. If you don't do this your dip will be too watery.
- Extra Virgin olive oil - This is light and flavorful and adds some heart healthy fats to this dip.
- Shallots - Shallots have more of a delicate and sweet flavor with a hint of sharpness than onions. I love cooking with shallots!
- Onion - because onion makes every savory dish better. There, I said it. I don't want to hear that onions have too many carbs, use less if you'd like but do not leave them out.
- Garlic - same as onion, garlic just makes a dish that much more flavorful. I absolutely love garlic in most of my savory dishes.
- Cream cheese - I always use full fat cream cheese (and all of my dairy products).
- Sour cream - I use full fat sour cream in all of my recipes. The full fat sour cream and cream cheese help keep you fuller longer while adding a wonderful creamy texture to this dip.
- Artichoke hearts - Oh how I love my artichoke hearts. I use the canned ones that are BPA free.
- Mozzarella cheese - I like to shred my own Mozzarella because it tastes better but go ahead and use the pre-shredded if you'd like.
How To Make This Spinach Artichoke Dip
Sauté onion, garlic and shallots with olive oil at medium heat, until clear. Add the green part of the shallot and sauté for one more minute.
Place all the ingredients in an oven-safe baking dish, except mozzarella cheese. Stir until all the ingredients are well combined.
Add mozzarella cheese and combine it with the rest of the ingredients. Bake for 15-20 minutes.
I told you it was easy!
I estimated a serving to be approximately ¼ cup, that sounds fair, right? That would make this whole serving bowl contain 12 servings (3 cups) but again, I am estimating here.
Trust me, this is one of those dips that you can eat half of the tray in one sitting so you have so be careful.
Recipe FAQ's and Expert Tips
I like to serve this with sliced vegetables or even my low carb crackers, just to lighten them up a bit and to make sure it is all low carb.
I would imagine if you ate this with tortilla chips or something else that is high carb, it would be even more tempting to eat the whole bowl. So now they are a little more guilt free and healthy, just the way I like my appetizers.
I have recently tried this with different cheeses because while I was preparing it I realized I didn't have any more mozzarella. I made it with a blend of Cheddar and Monterrey Jack and everyone loved it.
I would imagine any blend of hard cheese would be a tasty substitute for mozzarella if you needed to.
Yes, I always prepare this the day before to simplify things. Up until you are about to put it in the oven, place in the baking dish, cover and refrigerate until you are ready to cook and serve.
Related Recipes
Roasted Garlic White Bean Dip from The Clean Dish
Skinny Dill Veggie Dip from Rachel Cooks
Crock pot Buffalo Chicken Dip from Fit Foodie Finds
Spinach Sun Dried Tomato Greek Yogurt Dip from Lauren Kelly Nutrition
Spicy Black Bean Dip from Lauren Kelly Nutrition
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Spinach Artichoke Dip
Ingredients
- 16 ounces frozen spinach, can also use same amount of fresh spinach*
- 1 tablespoon olive oil
- 2 scallions
- 1 small yellow onion
- 2 garlic cloves, minced
- 8 ounces cream cheese
- ½ cup sour cream
- 10 ounces artichoke hearts
- 1 cup mozarella cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Chop onion, garlic cloves and scallions into small pieces (separate the green part of the shallot, set it aside).
- Sauté onion, garlic and scallionss with olive oil at medium heat, until clear. Add the green part of the shallot and sauté for one more minute.
- Place all the ingredients in an oven-safe baking dish, except mozzarella cheese. Stir until all the ingredients are well combined.
- Add mozzarella cheese and combine it with the rest of the ingredients.
- Bake the dip for 15 to 20 minutes at 400F or until the cheese starts to bubble and is fully melted.
- Serve it immediately with some crackers or sliced vegetables.
Notes
- Keep leftovers in an airtight container for up to 5 days in the fridge.
- *You can use fresh spinach instead of frozen, add it together with the green part of the shallot and sauté one minute or two until spinach is tender.
Jessica
Thank you!! I had to take a dip to a friend's house that matched our eating plan and this was a hit!
Kristen
This dip was great, even my kids who are picky eaters really enjoyed it.
Sha
This is indeed a crowd pleaser! Super delicious and flavorful. Highly recommended!
Katie Timmons
Hey there - there's quite a glaring mistake in this recipe. You're going to want to change "shallot" to "scallion." They're two very different things! Shallots don't have green parts.
Lauren Kelly
Thank you so much for catching that Katie! All fixed now!
Andrea Thueson
I absolutely love spinach artichoke dip, and this recipe did not disappoint! It was sooo tasty and full of flavor. I will be making this again soon.
Courtney
I had lots of extra spinach to use up and found this recipe, it is FABULOUS! Five stars, thank you so much!
Valentina
This homemade spinach artichoke dip is truly the BEST! Love this dip, especially for game nights!
Andrea Thueson
One of my favorites is a good spinach dip, and this recipe was so good! Glad I stumbled upon it.
Toni
This is such an amazing dip! My kids loved it!
Matt Taylor
This spinach artichoke dip is so amazing and super easy to make. The perfect game day appetizer! It won't last long!
Toni
This is a really good spinach dip recipe! My family loved it!
Allyson Reed Zea
This is my absolute favorite appetizer! I just love it!
Julia
Such a delicious recipe! We made it for a party and loved it!
chrisjr
very amazing recipe . thanks for sharing.
lauren.kelly
Thank you!