5 Minute Baked Spinach Artichoke Dip Joy

When you’re hosting, there’s one thing I always know will disappear first, no matter what else is on the table: a hot, bubbly dip. That’s why I spent so much time perfecting this Baked Spinach Artichoke Dip. I vividly remember being introduced to it years ago, totally hooked by that first taste of rich, savory goodness. Fast-forward a couple of years, and as my focus shifted to low-carb eating, I faced a real challenge: how do I get that comforting, creamy flavor without the carb crash?

Trust me, there were some hilarious kitchen mishaps while I was busy figuring out the perfect ratio of cheese to spinach while keeping it strictly keto-friendly. But I nailed it! As The Keto Performance Chef, I really pride myself on making healthy eating feel utterly indulgent, and this dip proves that. It’s become a staple in my house because it brings everyone together, proving that the most satisfying party food can absolutely fit your nutrition goals. You’re going to love dipping into this! For more amazing low-carb comfort dishes, check out all my other recipes right here.

Why This Baked Spinach Artichoke Dip is Your Next Party Favorite

Listen, you don’t need to spend hours slaving over an appetizer for it to be a total showstopper. This Baked Spinach Artichoke Dip is designed for real life—busy weeknights or those last-minute invites! It hits all the right notes without messing up your health goals. Every time I serve this, people ask for the recipe!

Here’s why this dip is going straight into your regular rotation:

• It’s completely crowd-pleasing, even for folks who aren’t strictly low-carb.
• It fits perfectly into your healthy eating plan.
• It’s fast! You mix it and it’s ready to go.

Quick Prep for Effortless Entertaining

Seriously, the prep time is only ten minutes. That’s less time than it takes to find matching Tupperware lids! If you realize last minute you need something amazing for game day or a casual get-together, you can whip this up before anyone even arrives. Quick, easy, and no fuss—that’s my favorite kind of cooking.

Keto-Conscious Comfort Food

We all crave that rich, savory bite of classic comfort food sometimes, right? Well, this dip delivers all that unbelievable creamy cheese goodness without loading you up on carbs. It’s satisfying, deeply flavorful, and because we skip the flour binders, it keeps you feeling great. It’s indulgent without the guilt hangover!

Essential Ingredients for the Perfect Baked Spinach Artichoke Dip

Look, the secret to making a truly phenomenal Baked Spinach Artichoke Dip—especially one that stays nice and thick, not watery—is handling your wet ingredients correctly. If you nail the prep work here, the mixing step is almost laughably easy. I always grab these quality ingredients before I even turn the oven on. You’ll see I emphasized squeezing out all the excess liquid; trust me on this one, it’s non-negotiable for texture!

For all you low-carb lovers stocking your pantry, make sure you have these items ready. If you ever need restocking ideas for staples that make low-carb cooking a breeze, I put together my favorite list of must-have keto pantry items!

For the Dip:

We’re keeping this super simple, just the essentials for that classic, rich flavor.

You’ll need 8 oz of cream cheese, make sure it’s well softened—don’t even try to mix it if it’s cold!

Next up is 1/4 cup of sour cream and 1/4 cup of mayonnaise; these give us that necessary tang and creaminess.

We add 1 tsp of garlic, minced, for a little punch. For the cheese blend, grab 2/3 cup of finely shredded parmesan cheese and 1/2 cup of finely shredded mozzarella cheese.

A little pepper, to taste, keeps things interesting.

Now for the main contenders: take one 14 oz can of artichoke hearts, drain them well, squeeze out every bit of extra liquid you can, and give them a good chop. And finally, 6 oz of frozen spinach—thawed completely and squeezed until you think you can’t squeeze any more water out!

Step-by-Step Instructions for Your Baked Spinach Artichoke Dip

Okay, now that we have our perfectly prepped ingredients, let’s get this party started! Making this Baked Spinach Artichoke Dip is so satisfying because it comes together in a snap. Remember, a little bit of elbow grease up front draining the veggies saves you from a sad, watery dip later on. We’re looking for maximum flavor and thickness here!

If you want a foolproof guide to making dinner ideas without any guesswork, I’ve got a great resource you can look into later about making weeknight meals easy, like my guide on how to make dinner ideas foolproof, but right now, focus on this dip—it’s worth the attention!

Mixing the Creamy Base

First thing is first: Preheat your oven to 350 degrees F (175 degrees C). Grab your mixing bowl and give it a light spray with non-stick cooking spray—we don’t want anything sticking later! Toss in that softened cream cheese, the sour cream, the mayo, the minced garlic, and both cheeses—the parmesan and mozzarella. You need to stir this until it’s completely smooth. I mean genuinely uniform. No lumps of cold cream cheese allowed!

Folding in the Greens and Artichokes

This is where we have to be gentle. Take your drained artichoke hearts and that super squeezed spinach, and gently fold them into the creamy base mixture. Use a soft spatula motion—we aren’t whipping cream here! We want everything evenly incorporated, but folding keeps the texture nice. If you overmix, you risk breaking down the spinach too much and loosening up that lovely creamy cheese base we just built.

Baking to Golden Perfection

Once it’s all mixed and looking beautiful, spread that incredible blend evenly into your lightly greased baking dish. Pop it into the preheated oven for about 20 minutes. You’re looking for two things: the dip needs to be heated all the way through, and you want those top edges to look bubbly and maybe just starting to get a tiny bit golden brown. Perfection! As soon as it comes out, you’re just 30 minutes from serving time!

Tips for Making the Best Baked Spinach Artichoke Dip

Okay, let’s talk secrets. Since I spent way too much time perfecting this recipe to make sure it stayed creamy and never turned into soup, I have a few non-negotiable tips for you. Getting that perfect thick texture for your Hot Dip is all about preparation, not complicated cooking magic. Follow these, and you’ll never have a watery dip again. If you want to read more about what makes great dinner recipes stand out, check out my thoughts on what makes perfect dinner ideas shine!

Achieving the Right Consistency in Your Baked Spinach Artichoke Dip

This is the single most important thing: water is the enemy of awesome Party Food. You’ve got water coming from the frozen spinach and water inside those canned artichoke hearts. You have to get rid of it. I mean really get rid of it. When you drain the spinach, you need to press it hard between a couple of layers of paper towels—or even better, use a clean tea towel to really wring it out. It shouldn’t even look damp when you’re done.

For the artichokes, draining the liquid isn’t enough. You need to physically chop them up and then squeeze those pieces in your hand over the sink. If you skip this step, the cheese mixture will loosen up while baking, and you’ll end up with a runny mess instead of that gorgeous, thick scoopable dip you deserve.

Ingredient Swaps for Dietary Needs

Since this recipe is already built around high-fat, low-carb ingredients, it’s fantastic for keto right out of the gate. If you wanted to swap cheeses, you could absolutely use Gruyère instead of some of the mozzarella for a nuttier flavor—just be sure whatever you use is finely shredded; pre-shredded bags often have anti-caking agents that can mess up the melt.

If you happen to be out of sour cream, a good quality full-fat Greek yogurt works in a pinch, but you might need to bump up the mayo slightly to keep that richness in the base. I wouldn’t recommend swapping the cream cheese, though; that’s what gives us that signature velvety texture in our Creamy Cheese dip!

Serving Suggestions for Your Baked Spinach Artichoke Dip

Okay, the dip is out of the oven, bubbly, hot, and begging to be scooped! If you’re eating keto like me, you need the right vehicles for this amazing Hot Dip. Forget plain old tortilla chips unless they are specifically low-carb friendly, because those carbs add up fast!

For perfect classic Party Food dippers, I always have raw veggies ready to go. Think crisp celery sticks, cucumber slices, or colorful bell pepper strips. If you want something a bit more substantial for soaking up all that Creamy Cheese goodness, try toasted slices of firm, low-carb bread or almond flour crackers. I recently made an incredible veggie tray that takes minimal cleanup—you should check out my tips for one pan veggie trays because they look gorgeous next to a big bowl of this dip!

Storage and Reheating Instructions for Leftover Baked Spinach Artichoke Dip

The absolute best part about this Baked Spinach Artichoke Dip? It tastes almost as good the next day when you sneak a cold scoop straight from the fridge! But if you want to serve the leftovers hot, you’ve got a couple of easy options. Since this dip is packed with dairy, we need to keep it safe until game time rolls around again.

If you’re planning ahead, you can actually assemble the entire dip—mix everything together—and cover it tightly with plastic wrap. Pop that into the fridge for up to a full day. Just make sure when you pull it out to bake, you let it sit on the counter for about 30 minutes first. That resting time lets the ingredients warm up just enough so the heat penetrates evenly during baking. For more meal prep ideas that save you time later in the week, you can always check out my favorites here!

Reheating Small Portions

If you just want a little snack later, the microwave is your friend. Put a dollop into a microwave-safe bowl, cover it loosely, and heat it in short bursts—maybe 30 seconds at a time—stirring in between, until it’s bubbly and smooth again. It reheats super fast this way.

Reheating the Whole Batch

If you still have the whole thing in the original baking dish, cover it loosely with foil. Pop it into a 350°F oven for about 15 to 20 minutes, or until it’s hot all the way through. If you notice it looking a little stiff, stir in a tiny splash of heavy cream or a small spoonful of sour cream while reheating to bring that luxurious texture right back!

Frequently Asked Questions About Baked Spinach Artichoke Dip

I gathered some of the most common questions I get about this recipe, especially from folks trying to keep their **Party Food** low-carb! Honestly, most of the concerns boil down to texture, which, as we established, is all about draining those veggies!

If you want to see how simple things can be, I have a whole roundup of 5-ingredient dinner ideas if you’re ever in a mega rush!

Can I prepare the Baked Spinach Artichoke Dip ahead of time?

Oh yes, you totally can! That’s one of the best features of this recipe for busy hosts. You can mix everything until it’s creamy and combined, then pour it right into your baking dish, cover it tightly, and stick it in the fridge. I usually make it the day before.

The most important part is remembering to pull it out about 30 minutes before you plan to bake it. Letting it sit on the counter lets those ingredients wake up a little bit. If you bake it straight from the fridge, the middle might stay cool while the edges burn. A little patience here ensures we get that beautiful bubbling top!

What if I don’t have frozen spinach? Can I use fresh?

You certainly can use fresh spinach, but you have to cook it first, and then you have to do the same hard work of draining it! You’ll probably need a much bigger bag of fresh spinach because it wilts down to almost nothing. Roughly chop about a pound of fresh leaves, sauté them quickly until they collapse, and then you *must* let them cool completely before squeezing out every drop of water you can muster. I often stick with frozen just because it’s already prepped and shocked, making the initial 10-minute prep time more achievable!

What is the best way to keep this Hot Dip warm during a party?

Keeping this Hot Dip bubbly is crucial because nobody wants lukewarm cheese dip! If you’re serving a crowd, the easiest trick is to use a small, slow-cooker base or a tiny chafing dish designed for dips. If you don’t have one of those fancy gadgets, just pop the dish back into the oven on the lowest setting—like 200 degrees F—and keep the door slightly ajar if you can. That gentle warmth keeps the Creamy Cheese soft and scoopable without continuing to cook it.

Is this dip truly keto-friendly even with the artichokes?

Absolutely! Artichoke hearts do have a few carbs—that’s where most of the 6 grams per serving comes from—but in the small amounts used spread across 6 hearty servings, it fits perfectly into a standard keto macro count. Since we are skipping the flour or breadcrumbs usually added to bulk up a dip, this version shines because we rely on the natural fats and cheeses. It’s designed to be a guilt-free indulgence!

Nutritional Estimates for This Creamy Cheese Dip

I know we call this indulgent, but for those of you tracking macros—which I definitely do—it’s good to know what you’re dipping into! On average, one serving of this Creamy Cheese dip clocks in around 242 calories, with 20 grams of fat and 8 grams of satisfying protein. Carbs come in low at just 6 grams!

Now, keep in mind these are estimates, right? I always tell people the exact brand of cream cheese or the amount of oil left in the baking dish can shift things slightly. But for a truly delicious, low-carb appetizer, these numbers are fantastic!

Share Your Experience Making This Baked Spinach Artichoke Dip

Now that you’ve got the full rundown on how to whip up the creamiest, dreamiest Baked Spinach Artichoke Dip, I really want to know what you think! Seriously, seeing your creations is the best part of my job as a chef focused on comfort food.

This is the kind of Party Food that needs to be shared. When you bring this to your next gathering, please don’t forget to come back here and tell me how quickly it disappeared! Did you serve it with pork rinds or cucumber slices? What chips did you pair with it?

If you followed along and loved this low-carb appetizer, please give the recipe a rating right here on the page—those stars mean the world to me and let other folks know this recipe is a winner. If you snapped a photo of your bubbly, golden dip, share it on social media and tag me! I love seeing my recipes in your kitchens, especially when they involve this much cheesy goodness.

If you’re still looking for fantastic dinner ideas that everyone will rave about, I put together a list of recipes that everyone always asks for more of, which you can check out right here. Happy dipping, friends!