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Roasted Red Pepper Spinach and Artichoke Dip

  • Author: Peace Love and Low Carb
  • Prep Time: 10 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 40 minutes
  • Yield: 6 Servings 1x



  • 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
  • 1/2 cup sour cream
  • 4 cloves garlic, minced
  • sea salt and ground black pepper, to taste
  • shaved parmesan cheese, optional for garnish


  1. Preheat oven to 350°F.
  2. In a large mixing bowl, combine the artichokes, roasted red peppers, spinach, cream cheese, 3/4 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.
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American


  • 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