This hot spinach artichoke dip is the kind of thing that turns a “just one bite” crowd into a circle of quiet, happy grazers. It’s low carb, rich with cream cheese and mozzarella, and it bakes up bubbly and golden in the same sort of glass dishes my mother, Ruth, used for every church supper and Christmas Eve spread. I started lightening up her old recipe when some of the kids went low carb, but I refused to give up that thick, scoopable, stick-to-the-chip creaminess. This version keeps all the Midwestern comfort—warm, cheesy, and familiar—just without the bread crumbs or flour you’ll find in some old recipes. It’s the kind of dish Grandma Ruth would set down on the butcher block with a bag of napkins, and before you know it, no one remembers they promised to behave themselves around the appetizers.
Serve this dip piping hot, right in the glass baking dishes, with sturdy low-carb dippers: cucumber rounds, bell pepper strips, celery sticks, pork rinds, low-carb crackers, or toasted low-carb tortillas cut into wedges. It also spoons nicely over grilled chicken or a bunless burger for those who want to make a meal of it. Add a simple relish tray—pickles, olives, and carrot sticks for those not counting carbs—and a big pitcher of iced tea, and you’ve got the kind of spread that keeps folks hovering around the kitchen counter until the very last swirl of cheese is scraped clean.
Low Carb Hot Spinach Artichoke Dip
Servings: 10-12
Ingredients
8 oz cream cheese, softened to room temperature
1 cup full-fat sour cream
1/2 cup mayonnaise
2 cups shredded low-moisture part-skim mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1 (14 oz) can quartered artichoke hearts, drained and chopped
10 oz frozen chopped spinach, thawed and very well squeezed dry
2 cloves garlic, minced
1/2 tsp onion powder
1/2 tsp kosher salt (or to taste)
1/4 tsp black pepper
1/4 tsp crushed red pepper flakes (optional, for a little kick)
1 tbsp olive oil or softened butter (for greasing the glass dishes)
Directions
Preheat your oven to 375°F (190°C). Lightly grease two small glass casserole dishes (about 8×8 inches or similar size) with olive oil or softened butter. Set them on a sturdy baking sheet for easier handling.
In a large mixing bowl, add the softened cream cheese, sour cream, and mayonnaise. Beat together with a wooden spoon or hand mixer until smooth and creamy with no big lumps of cream cheese remaining.
Stir in 1 1/2 cups of the shredded mozzarella cheese and all of the grated Parmesan cheese until evenly combined. Reserve the remaining 1/2 cup mozzarella for the top.
Add the chopped artichoke hearts, well-drained and squeezed spinach, minced garlic, onion powder, salt, black pepper, and crushed red pepper flakes (if using). Mix thoroughly, making sure the spinach and artichokes are evenly distributed and there are no big clumps.
Taste a small spoonful and adjust the seasoning with a pinch more salt or pepper if needed. Remember the cheeses are salty, so go slowly.
Divide the mixture evenly between the two prepared glass casserole dishes. Use the back of a spoon to spread the dip into an even layer with gentle swirls across the top.
Sprinkle the reserved 1/2 cup mozzarella cheese evenly over the tops of both dishes, letting some of the creamy mixture peek through so you’ll get pretty golden and creamy patches as it bakes.
Place the baking sheet with the dishes into the preheated oven. Bake for 20–25 minutes, or until the dip is hot and bubbling around the edges and the top is melted with golden-brown spots.
If you like a deeper golden top, move the dishes under the broiler for 1–2 minutes at the end, watching closely so the cheese doesn’t burn. You want a gently blistered, bubbly surface with creamy swirls still visible.
Carefully remove from the oven and let the dip rest on the butcher block or countertop for about 5–10 minutes. It will thicken slightly as it cools, making it perfect for scooping without sliding off your dippers.
Set the warm dishes in the center of the table or counter with a big bag of napkins and your favorite low-carb dippers. Serve straight from the glass dishes while still hot and bubbly.
Variations & Tips
For a little extra richness, you can swap half of the sour cream for heavy cream, though the dip will be slightly looser when very hot. If you like more tang, use plain full-fat Greek yogurt in place of some or all of the sour cream. Add 1/2 cup cooked, crumbled bacon or finely diced ham to turn this into a heartier, almost meal-like dip that feels right at home on a Sunday football table. For more flavor, stir in 1/4 cup finely chopped green onions or a tablespoon of dried minced onion. If you prefer a smoother texture, pulse the artichokes and spinach a few times in a food processor before mixing them in. To make this ahead, assemble the dip up through spreading it in the dishes, cover tightly, and refrigerate up to 24 hours; when ready to serve, bake straight from the fridge, adding 5–10 extra minutes to the baking time. Leftovers reheat nicely in a low oven or microwave and are excellent spooned over scrambled eggs or roasted vegetables for an easy low-carb breakfast or lunch.