There are some appetizers that just scream ‘party,’ and this hot, bubbly Artichoke Dip is at the top of that list. For years, it’s been my go-to for everything from game day gatherings to holiday celebrations. It’s rich, creamy, and loaded with cheesy goodness that keeps everyone coming back for more. The best part? It’s naturally low-carb and keto-friendly! Just swap the traditional chips for some crunchy pork rinds, crisp veggie sticks, or my favorite Cheese Crisps, and you have a guilt-free indulgence everyone will rave about.
Ingredients
• 1 can 14 oz / 396 g quartered artichoke hearts, drained and finely chopped
• 1 package 8 oz / 226 g cream cheese, softened
• 1 cup / 240 g mayonnaise
• 1 cup / 113 g shredded mozzarella cheese
• ½ cup / 50 g grated Parmesan cheese
• 2 cloves garlic, minced
• 1 green onion, finely chopped
• ¼ teaspoon ground black pepper
• Sliced green onions, for garnish (optional)
• For Serving
• Pork rinds
• Sliced bell peppers, cucumbers, or celery
• Cheese Crisps
Instructions
1. Preheat your oven to 375°F / 190°C. Lightly grease a 1.5-quart or 8×8-inch baking dish.
2. In a medium bowl, combine the chopped artichoke hearts, softened cream cheese, mayonnaise, mozzarella cheese, Parmesan cheese, minced garlic, chopped green onion, and black pepper. Stir until everything is thoroughly mixed.
3. Transfer the mixture to your prepared baking dish and spread it into an even layer.
4. Bake for 25 to 30 minutes, or until the dip is hot, bubbling at the edges, and lightly golden on top.
5. Let the dip cool for a few minutes before garnishing with fresh sliced green onions, if desired. Serve warm with your favorite low-carb dippers.
Nutritional Information
• Serving: 1 serving (of 8) | Calories: 350kcal | Carbohydrates: 4g | Protein: 8g | Fat: 33g | Net Carbs: 3g
• Please note that is an estimate and may vary based on the exact used.
Pro Tips
• for the Best Artichoke Dip
• For the creamiest texture, ensure your cream cheese is fully softened to room temperature before mixing. This prevents lumps and makes stirring much easier.
• For a spicy kick, add ¼ teaspoon of red pepper flakes or a few dashes of your favorite hot sauce to the mixture before baking.
• This dip is perfect for making ahead. Assemble it completely in the baking dish, cover, and refrigerate for up to 2 days. When ready to bake, add 5-10 minutes to the cooking time.
• Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently in the microwave or in a 350°F oven until warm.
FAQ
Q: Can I make this artichoke dip ahead of time
A: Yes, this dip is perfect for making ahead. Assemble it completely in the baking dish, cover, and refrigerate for up to 2 days. When you’re ready to bake, simply add 5-10 minutes to the original cooking time.
Q: What should I serve with this keto artichoke dip
A: To keep it low-carb and keto-friendly, serve this dip with crunchy pork rinds, sliced bell peppers, cucumbers, celery sticks, or cheese crisps.
Q: How do I store leftover artichoke dip
A: Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can reheat it gently in the microwave or in a 350°F oven until it’s warm and bubbly again.
