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Spinach and artichoke dip

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 5
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 14 oz can of artichoke hearts drained
  • 1 10 ounce package size frozen chopped spinach thawed and drained
  • ½ teaspoon garlic powder
  • ⅓ cup freshly-grated Romano cheese
  • ¼ cup freshly-grated parmesan cheese
  • 1 cup shredded mozzarella cheese separated
  • 1 package of cream cheese room temperature
  • ½ cup sour cream
  • ¼ teaspoon salt
  • Pinch black pepper
  • Pinch red pepper flakes
  • ½ teaspoon onion powder

Method
 

  1. Preheat oven to 350 degrees F. In food processor pulse the artichokes and spinach until finely chopped.
  2. In a mixing bowl combine the cream cheese, sour cream, ¾ cup of the mozzarella, parmesan, romano, garlic powder, salt and pepper.
  3. Stir well and then fold in the artichoke/spinach mixture until well incorporated.
  4. Spray an oven proof casserole dish. Pour mixture into casserole dish then top with ¼ cup of mozzarella cheese and bake uncovered for 20 minutes at 350 degrees F until mixture is bubbly and cheese melted through.
  5. Remove from oven and serve this artichoke spinach dip HOT with your favorite chips.

Notes

Variations and substitutions for this low carb spinach dip

Cheese Variations

  • Swap mozzarella with Gruyère or Fontina for a nuttier, more complex flavor
  • Use sharp cheddar for a bolder, tangier bite
  • Add a touch of goat cheese for creaminess with a slight tang
  • Substitute dairy-free cheeses to make it vegan-friendly

Creamy Base Substitutions

  • Replace cream cheese with Greek yogurt for a lighter, tangy version
  • Replace sour cream for crème fraîche for extra richness
  • Try ricotta cheese for a slightly lighter, fluffy texture
  • For dairy-free: use cashew cream or plant-based cream cheese

Flavor Boosters

  • Add caramelized onions for sweetness and depth
  • Mix in roasted garlic instead of raw for a mellow flavor
  • Sprinkle in red pepper flakes for a little heat
  • Add fresh herbs like parsley, basil, or thyme

Greens & Veggie Swaps

  • Substitute spinach with kale (finely chopped and sautéed)
  • Add sun-dried tomatoes for a sweet and tangy twist
  • Mix in mushrooms for extra umami flavor

Protein Add-Ins

  • Stir in crispy bacon or pancetta for a smoky crunch
  • Add shredded chicken to make it more filling
  • Mix in crab or shrimp for a seafood-inspired dip

Low-Carb & Health Tweaks

  • Serve with cucumber slices, bell peppers, or celery instead of chips
  • Use low-fat dairy to reduce calories
  • Skip breadcrumbs or use almond flour topping for a keto-friendly crunch

Serving Style Variations

  • Bake inside a hollowed bread bowl for a party centerpiece
  • Spread on toast or crostini for appetizers
  • Use as a filling for stuffed mushrooms or chicken breasts

Storage instructions for cheesy spinach artichoke dip

  • Refrigeration (Recommended):
    Allow the dip to cool completely, then transfer to an airtight container or cover the baking dish tightly. Store in the refrigerator for up to 3–4 days.
  • Reheating Tips:
    Reheat in the oven at 350°F (175°C) for 10–15 minutes until warmed through, or microwave in short intervals, stirring occasionally. Add a splash of milk or cream if it thickens too much.
  • Freezing Option:
    You can freeze the dip for up to 2 months, though the texture may change slightly. Store in a freezer-safe container. Thaw overnight in the fridge before reheating.
  • Make-Ahead Tip:
    Assemble the dip ahead of time, cover, and refrigerate unbaked for up to 24 hours. Bake just before serving for best flavor and texture.
  • Avoid Overheating:
    Reheat gently to prevent the cheese from separating or becoming greasy.
  • Food Safety Note:
    Do not leave the dip at room temperature for more than 2 hours.