The World’s Creamiest Keto Spinach Artichoke Dip (Hot or Cold)

After testing literally dozens of variations in my professional kitchen, I’ve landed on what I genuinely believe is the ultimate keto spinach artichoke dip. The texture is everything—it’s luxuriously creamy without relying on flour-based roux or starchy thickeners that most traditional recipes demand. This version works beautifully served hot straight from the oven or chilled for a refreshing cold appetizer, which honestly makes it one of the most versatile recipes in my entertaining arsenal.

What frustrates me about many keto dips is their tendency to separate or become grainy. Through extensive testing—and I mean extensive—I’ve solved that issue with a specific combination of fats and a particular mixing technique. The result? A dip that’s consistently smooth, rich, and holds its emulsion whether you serve it at room temperature, chilled, or piping hot.

Why This Recipe Beats Every Other Keto Spinach Artichoke Dip

Most keto versions sacrifice texture for macros. They’re either watery, greasy, or have that chalky protein powder aftertaste. This recipe eliminates all those issues through what I’ve come to call the “fat layering” method. It’s a technique I developed after noticing how different dairy fats behave at various temperatures.

The Secret to Ultimate Creaminess Without Carbs

The creaminess comes from understanding emulsion science. See, traditional dips use flour to stabilize the fat and water content. Without it, you’re dealing with pure physics. I use a specific ratio of cream cheese to mayonnaise that creates what’s essentially a cold-set emulsion. The mayonnaise (specifically Duke’s, if we’re being brand-specific—it has no sugar) provides the necessary lecithin to bind the water from the spinach and artichokes to the fat molecules.

When you heat the dip, the cream cheese proteins unfold and create a network that traps moisture. That’s why the mixing order matters tremendously. I always start with room-temperature cream cheese—never cold straight from the fridge—and whip it alone first to incorporate air. This initial aeration gives the dip its remarkably light yet rich mouthfeel.

Selecting the Right Ingredients for Maximum Flavor

Frozen spinach over fresh, always. I know that might surprise you, but frozen spinach has less water content by volume when properly drained, and it breaks down better into the creamy base. You must squeeze it thoroughly though—I use a potato ricer for maximum water removal, which prevents a watery dip.

For artichokes, I prefer jarred in brine over marinated. The marinated ones often contain vegetable oils and herbs that compete with our carefully balanced flavor profile. Rinse them well to remove that briny taste, then pat dry thoroughly. Any surface moisture will thin out your final product.

The cheese selection is non-negotiable. Freshly grated Parmesan Reggiano (never the canned powder) and a high-quality mozzarella provolone blend. Pre-shredded cheeses contain anti-caking agents like potato starch that can add hidden carbs and prevent smooth melting.

Gathering Your Ingredients and Tools

Your Complete Keto Dip Ingredients List

• 16 oz full-fat cream cheese, softened to room temperature (this is crucial)
• 1 cup high-quality mayonnaise (Duke’s or Primal Kitchen avocado oil mayo)
• 1 cup freshly grated Parmesan Reggiano (about 3 oz by weight)
• 1.5 cups shredded mozzarella and provolone blend
• 10 oz frozen chopped spinach, thawed and thoroughly drained
• 14 oz jarred artichoke hearts in water, drained, rinsed, and chopped
• 2 cloves garlic, minced (about 2 teaspoons)
• 1/2 cup finely chopped yellow onion
• 2 tablespoons avocado oil
• 1 teaspoon red pepper flakes (adjust to preference)
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• Optional: 1 tablespoon fresh lemon juice for brightness

The net carbs come in around 5g per serving (assuming 8 servings), primarily from the onions, artichokes, and spinach. You could reduce the onion slightly if you’re very strict, but the flavor payoff is worth it in my professional opinion.

Essential Kitchen Tools for the Perfect Consistency

You don’t need fancy equipment, but a few tools make a dramatic difference. A stand mixer or hand beaters for the cream cheese—this isn’t a job for weak wrist action. A potato ricer for squeezing spinach dry (cheesecloth works but is messier). A microplane for the Parmesan creates finer shreds that integrate better. And most importantly, an oven thermometer. So many home ovens run hot or cold, and baking temperature directly affects texture development.

I always use a ceramic or glass baking dish rather than metal. Ceramic distributes heat more gently, preventing the edges from overcooking before the center is properly heated through. For cold serving, a beautiful serving bowl matters presentation-wise—I prefer wide, shallow bowls that make dipping easier.

Step-by-Step Method for the Perfect Dip

Preparing Your Spinach and Artichokes

Thaw the spinach overnight in the refrigerator or using your microwave’s defrost setting. Once thawed, transfer it to a potato ricer and squeeze over the sink until no more water drips out. Seriously, squeeze until you think you’re done, then squeeze another minute. Residual water is the enemy of creamy dip.

For the artichokes, drain them in a colander, rinse under cool water to remove the briny taste, then spread on a clean kitchen towel or paper towels. Pat them completely dry before chopping into bite-sized pieces. Any remaining moisture will steam during baking and create separation.

Mastering the Creamy Cheese Base

In your stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium-high speed for about 2 minutes until it’s completely smooth and aerated. Scrape down the sides. This step is non-negotiable—it breaks up any lumps and incorporates air that gives the dip its light texture.

Switch to low speed and add the mayonnaise gradually, letting it incorporate fully before adding more. Then add the grated Parmesan, minced garlic, salt, pepper, and red pepper flakes. The mixture should be homogenous and smooth at this point.

Combining and Baking for a Hot Dip

Transfer the cheese mixture to a large bowl. By hand now, fold in the chopped artichokes, squeezed spinach, and shredded mozzarella blend. Mix until just combined—overmixing can make the dip tough. Taste and adjust seasoning; you might need more salt depending on your Parmesan.

Spread into your prepared baking dish and bake at 375°F (190°C) for 20-25 minutes. You’re looking for golden spots and bubbles around the edges—not a solid brown top. Let it rest for 5 minutes before serving; this allows the proteins to set slightly so it doesn’t run everywhere.

Chilling and Serving as a Cold Dip

For cold preparation, mix as above but omit the baking step. Cover and refrigerate for at least 4 hours, though overnight is ideal. The flavors meld beautifully when given time, and the texture firms up to a perfect spreadable consistency. Serve straight from the refrigerator with your chosen dippers.

Storing, Reheating, and Serving Suggestions

Proper Storage for Maximum Freshness

Store leftover dip in an airtight container in the refrigerator for up to 5 days. For freezing—which works surprisingly well—portion into individual servings and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently in the oven or microwave. The texture holds up remarkably well due to the high fat content.

The Best Keto-Friendly Dipping Vehicles

Beyond the obvious vegetable crudités (radishes, endive, bell peppers), I love serving this with homemade Parmesan crisps, baked cheese whisps, or even crispy bacon strips. For a more substantial option, it’s fantastic stuffed into chicken breasts or spread on low-carb flaxseed crackers. I sometimes thin it with a little heavy cream to make a incredible sauce for zucchini noodles.

Frequently Asked Questions

Can I make this keto spinach artichoke dip dairy-free?

You can, but the texture will differ significantly. For the cream cheese, use Kite Hill or Miyoko’s vegan cream cheese. Instead of Parmesan, use nutritional yeast for that umami flavor, and for the mozzarella, Violife shreds melt reasonably well. The dip won’t be as creamy, frankly, but it’ll still be delicious. Maybe add a tablespoon of coconut cream for richness.

How long will this dip last in the refrigerator?

Properly stored in an airtight container, it maintains optimal texture for 5 days. After that, it’s still safe to eat but may develop some separation. If serving cold, I actually think it tastes best on days 2-3 as the flavors have more time to meld.

Can I freeze my leftover keto spinach artichoke dip?

Yes, surprisingly well. Freeze in portions for up to 3 months. Thaw in the refrigerator overnight. Reheat gently in the oven at 325°F (163°C) until warmed through, stirring once to recombine. The texture might be slightly grainier than fresh, but it’s still excellent.

Why is my dip watery and how can I fix it?

The most common cause is insufficiently drained spinach or artichokes. To fix already-made watery dip, you can try adding more shredded cheese and baking a few minutes longer. For future batches, be ruthless about squeezing—you should get about 1/2 cup liquid from a 10oz package of spinach.

What are the net carbs per serving?

Approximately 5g net carbs per 1/2 cup serving, assuming 8 servings total. This accounts for the fiber in the spinach, artichokes, and other vegetables. If you need to reduce further, you could use fewer artichokes, but they contribute significant flavor and texture.