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Roasted Red Pepper Spinach and Artichoke Dip

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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
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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

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

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Roasted Red Pepper Spinach and Artichoke Dip

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

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  1. Paris Bahcall says

    Absolutely delicious! Thank you!

    Reply

  2. Peggy G. says

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

    Reply

  3. Shug in Boots says

    omigyahhhh this looks awesome. pinning it ...

    Reply