This keto spinach artichoke dip is the perfect appetizer dish to bring to gatherings or game day. This recipe is really easy and is made in a slow cooker.
This homemade spinach artichoke dip is keto-friendly and is made in a slow cooker. This dip is best served with sliced bell peppers, celery, carrots, and keto-friendly chips like pork rinds.
What I love most about this recipe is that you can dump all the ingredients into your slow cooker and let them cook. I also bring the slow cooker with me and serve the dip in the cooker for convince.
How To Make Keto Spinach Artichoke Dip
For this recipe, you’ll need frozen spinach, onion, canned artichokes, almond milk, sour cream, cream cheese, garlic, coconut mayonnaise, mozzarella cheese, and parmesan cheese.
In a medium bowl, mix the almond milk, sour cream, minced garlic, mayonnaise, mozzarella cheese, and parmesan cheese. Then, add a dash of salt and pepper to taste.
Line the bottom of the crockpot with the drained and thawed spinach and drained artichokes.
Next, pour the cheese mixture over the spinach and artichokes, and stir to combine. Cube the cream cheese and place it into the Crockpot.
Lastly, cover and cook on high for 2 hours, stirring halfway through. Then, serve the keto spinach artichoke dip warm with your favorite veggies or pork rinds.
About The Ingredients:
- Spinach: Frozen spinach works great in this recipe, but fresh spinach will work too! Use 10 ounces of fresh spinach in place of frozen.
- Artichokes: I used canned artichoke hearts. I have not tried making this recipe with fresh cooked artichoke hearts.
- Mayo: Use your favoirte mayo for this recipe. I used coconut oil mayoniase.
- Almond Milk: This milk is great to keep the carbs low. You can use other low-carb milks like macadamia nut milk. I don’t reccomend coconut milk, as it will have a strong coconut flavor that doen’st pair well in this dip.
FAQs
Follow the instructions as written, but put the dip ingredients into a 1-quart baking dish. Bake at 350 degrees for 35 minutes.
I used almond milk because it’s a great low-carb milk alternative that has a very mild flavor. Macadamia nut milk and cashew milk are other great options.
This spinach artichoke dip does freeze well! Freeze the dip in an airtight container for up to 30 days.
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Keto Spinach Artichoke Dip
This keto spinach artichoke dip is the perfect appetizer dish to bring to gatherings or game day. This recipe is really easy and is made in a slow cooker.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 12 servings 1x
- Category: Keto
- Method: Slow Cooker
- Cuisine: American
Ingredients
- 1 – 10 oz. bag frozen spinach, thawed and squeezed dry
- 1/2 onion, chopped
- 1/3 cup almond milk
- 1/2 cup sour cream
- 2 teaspoon minced garlic
- 6 ounces of cream cheese, softened
- 1 – 3.75 oz can of artichokes, drained and chopped
- 1/2 cup coconut oil mayonnaise
- 1 cup mozzarella cheese shredded
- 1/2 cup parmesan cheese grated
- salt and pepper to taste
Instructions
- In a medium bowl, mix the almond milk, sour cream, minced garlic, mayonnaise, mozzarella cheese, parmesan cheese, and salt and pepper to taste.
- Spread the bottom of the crockpot with the spinach and artichokes.
- Pour the mixture over the spinach and artichokes, and stir to combine.
- Cube the cream cheese and place it into the Crockpot.
- Cover and cook on high for 2 hours, stirring halfway through.
Notes
This dip has 5 net carbs per serving.
Nutrition Facts
- Serving Size: 1/4 cup
- Calories: 193
- Fat: 17.2g
- Carbohydrates: 4g (3g net carbs)
- Fiber: 1g
- Protein: 6g
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