clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Roasted Red Pepper Spinach and Artichoke Dip



  • 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.
  • Prep Time: 10 Minutes
  • Cook Time: 30 Minutes
  • 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