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    Home » Recipes » Appetizer Recipes

    Published: Aug 2, 2012 · Last Updated: Feb 5, 2022 by Kyndra Holley

    Roasted Red Pepper Spinach and Artichoke Dip

    This post may contain affiliate links

    1475 shares
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    Low Carb Roasted Red Pepper Spinach and Artichoke Dip | Peace Love and Low Carb
    Keto Roasted Red Pepper Spinach and Artichoke Dip | Peace Love and Low Carb
    Low Carb Roasted Red Pepper Spinach and Artichoke Dip | Peace Love and Low Carb

    This Roasted Red Pepper Spinach and Artichoke dip is rich and creamy, made with cream cheese, sour cream, parmesan cheese, garlic, artichokes, spinach and roasted red peppers. Then it is baked until golden brown and bubbly, and served with a variety of dippers. It is the best keto spinach and artichoke dip.

    a metal bowl full of artichoke dip, topped with red peppers and parmesan cheese, surrounded by fresh vegetables and pork rinds
    Table of Contents show
    How to Make Keto Spinach and Artichoke Dip
    Serving Suggestions
    Recipe Tips and Variations
    Other recipes you might enjoy
    Roasted Red Pepper Spinach and Artichoke Dip

    How to Make Keto Spinach and Artichoke Dip

    a metal bowl full of artichoke dip, topped with red peppers and parmesan cheese, surrounded by fresh vegetables and pork rinds

    Serving Suggestions

    • Serve this keto spinach and artichoke dip with sliced vegetables like bell peppers, celery, carrots, cucumber, and radishes.
    • Eat it with pork rinds in place of chips.
    • Serve it with these Rosemary and Thyme Keto Crackers or these Garlic Parmesan Keto Crackers.
    • Make crostinis out of my Keto Everything Bun Recipe.
    a metal bowl full of artichoke dip, topped with red peppers and parmesan cheese, surrounded by fresh vegetables and pork rinds

    Recipe Tips and Variations

    • Storage: Store leftovers in the refrigerator for up to 5 days. (These are my favorite meal prep and storage containers)
    • Reheating: I recommend reheating this in an oven or an air fryer. (This is the model that I have and love) Heat at 300°F until warmed through.
    • Make ahead: This keto spinach and artichoke dip can be made ahead of time and stored in the refrigerator until ready to bake. Simply mix up the dip per the directions, saving ¼ of the shredded parmesan for the top of the dip when you bake it for the second time.
    • Make it a full meal: Bake some of this dip on top of chicken breasts or pork chops
    • Make stuffed mushrooms: This dip makes a delicious filling for stuffed mushrooms. (Try these Sausage Stuffed Mushrooms)
    • Make an omelet: Use some of this roasted red pepper spinach and artichoke dip as the filling for an omelet.
    • Add seafood: Make it a seafood dip by adding shrimp, crab, or lobster. Better yet, add a little bit of all 3.
    Low Carb Spinach and Artichoke Dip | Peace Love and Low Carb

    Other recipes you might enjoy

    • Keto French Onion Chicken
    • Stuffed Chicken with Pesto Cream Sauce
    • Keto Chicken Enchilada Bowls
    • Keto Shepherds Pie
    Print
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    Roasted Red Pepper Spinach and Artichoke Dip


    • Author: Kyndra Holley
    • Total Time: 40 minutes
    • Yield: 6 Servings 1x
    • Diet: Diabetic
    Print Recipe
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    Description


    Ingredients

    Units Scale
    • 14 ounce can Artichokes hearts, chopped
    • 3 ounces roasted red peppers, chopped, extra for garnish
    • 10 ounce package frozen spinach, thawed and drained
    • 12 ounces cream cheese, softened
    • 1 cup grated Parmesan cheese, divided
    • ½ cup sour cream
    • 4 cloves garlic, minced
    • sea salt and black pepper, to taste
    • shaved parmesan cheese, optional for garnish

    Instructions

    1. Preheat oven to 350°F.
    2. In a large mixing bowl, combine the artichokes, roasted red peppers, spinach, cream cheese, ¾ cup of the Parmesan cheese, sour cream, garlic, salt and pepper. Mix until all ingredients are well incorporated.
    3. Transfer the mixture to a baking dish, and bake for 20 minutes.
    4. Remove from the oven and sprinkle the remaining Parmesan cheese on top. Bake an additional 10 to 15 minutes or until the Parmesan on top is a nice golden brown.
    5. Serve with cucumber slices, pork rinds, cheese crisps, sliced bell peppers, celery, or any of your other favorite crunchy low carb snacks.

    Notes

    • Storage: Store leftovers in the refrigerator for up to 5 days.
    • Reheating: I recommend reheating this in an oven or an air fryer. Heat at 300°F until warmed through.
    • Make ahead: This keto spinach and artichoke dip can be made ahead of time and stored in the refrigerator until ready to bake. Simply mix up the dip per the directions, saving ¼ of the shredded parmesan for the top of the dip when you bake it for the second time.
    • Prep Time: 10 Minutes
    • Cook Time: 30 Minutes
    • Category: Appetizer
    • Method: Baking
    • Cuisine: American

    Nutrition

    • Calories: 286
    • Fat: 24g
    • Carbohydrates: 5g net
    • Protein: 10g

    Keywords: spinach and artichoke dip, keto appetizers, low carb appetizers, keto spinach dip, gluten free recipes, keto recipes, low carb recipes

    Did you make this recipe?

    Tag @kyndraholley on Instagram and hashtag it #peaceloveandlowcarb

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    Reader Interactions

    Comments

    1. Paris Bahcall says

      November 14, 2018 at 6:03 pm

      Absolutely delicious! Thank you!

      Reply
    2. Peggy G. says

      August 03, 2012 at 3:43 pm

      This sounds like a wonderful dip! Gonna be on the list for the next party appetizer =)

      Reply
    3. Shug in Boots says

      August 02, 2012 at 10:22 pm

      omigyahhhh this looks awesome. pinning it ...

      Reply

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    About Kyndra


    Kyndra
    Hey there! Welcome to my site! I am Kyndra Holley - International Best Selling Cookbook Author, and the face behind this blog. I am an avid lover of all things low carb, keto and gluten free. I focus on real, whole food ingredients that you can find at your local grocer. Read more about Peace Love and Low Carb...

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    1475 shares