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Recipe from Simpler Savory

The recipe

Low-Carb Spinach Artichoke Dip

Prep
15 min
Cook
20 min
Total
35 min
Servings
10 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 10 servings.

calories
190

2× the original author values. Recipe yield: 10 servings.

calories
380

3× the original author values. Recipe yield: 10 servings.

calories
570
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 8 ounces cream cheese, softened — full-fat for best texture
  • 1/2 cup sour cream — or thick Greek yogurt
  • 1/4 cup mayonnaise — adds richness
  • 1 cup shredded mozzarella — plus extra for topping
  • 1/2 cup finely grated Parmesan — plus extra for topping
  • 10 ounces frozen chopped spinach — thawed and squeezed completely dry
  • 14 ounces artichoke hearts in water — drained well and chopped bite-size
  • 3 cloves garlic, minced — fresh for best flavor
  • 1/2 teaspoon kosher salt — to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes — optional, for warmth
  • 1 teaspoon lemon zest — brightens without carbs
  • 1/4 teaspoon onion powder — optional
  • 2 tablespoons chopped green onions — optional
  • 2 tablespoons chopped roasted green chiles — optional, for mild heat

Instructions

  1. Preheat the oven to 375°F (190°C). Grease a small baking dish or oven-safe skillet.
  2. In a mixing bowl, beat softened cream cheese with sour cream and mayonnaise until smooth and fluffy.
  3. Fold in mozzarella, Parmesan, garlic, salt, black pepper, crushed red pepper, lemon zest, and onion powder until evenly combined.
  4. Squeeze spinach completely dry, then fold into the mixture until every strand is coated.
  5. Stir in chopped artichoke hearts and any optional green onions or green chiles until evenly distributed.
  6. Spread mixture into the prepared dish in an even layer. Sprinkle a little extra mozzarella and Parmesan over the top.
  7. Bake 18–22 minutes, until hot, bubbling at the edges, and lightly golden on top.
  8. For more color, broil 1–2 minutes, watching closely so it browns, not burns.
  9. Let the dip rest 5 minutes to set for perfect scoopability.
  10. Serve with celery, cucumber, bell pepper strips, radishes, broccoli florets, or low-carb crackers. Garnish with lemon wedges and parsley if desired.
  11. Do not skip squeezing the spinach completely dry to avoid a watery center.

Notes

Store leftovers in a shallow, airtight container up to 4 days; press parchment against the surface to prevent condensation. For longer storage, freeze up to 2 months. Reheat in a 325°F oven until hot and bubbly (12–15 minutes for small portions) or microwave in 20–30 second bursts, stirring between rounds. If it thickens, fold in a spoonful of sour cream to loosen.

Source: https://simplersavory.com/low-carb-spinach-artichoke-dip/