Hot and bubbly keto artichoke dip is the party dish people crowd around – chopped artichoke hearts folded into cream cheese, mayo, mozzarella, and Parmesan until the whole thing bakes rich and golden. It comes together in one bowl and bakes in about half an hour. Bring it out with pork rinds and veggie sticks and the bowl is scraped clean before the game even starts.
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 (8.5 oz) mayonnaise
• 1 cup / 113 g (4 oz) shredded mozzarella cheese
• ½ cup / 50 g (1.76 oz) 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 (0.14 oz) | Protein: 8g (0.28 oz) | Fat: 33g (1.16 oz) | Net Carbs: 3g (0.11 oz)
• 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 (180°C) 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 (180°C) oven until it’s warm and bubbly again.
Pro Tips
- Soften the cream cheese to room temperature before mixing – it stirs in lump-free and gives the dip its signature creamy texture.
- Drain the canned artichoke hearts well and chop them finely so every scoop gets artichoke in every bite instead of big wet chunks.
- For a spicy kick, mix 1/4 teaspoon of red pepper flakes or a few dashes of hot sauce into the dip before it goes into the oven.
- Assemble the dip in the baking dish up to 2 days ahead, cover, and refrigerate; when ready to bake, add 5-10 minutes to the baking time.
- Leftovers keep in an airtight container in the fridge for up to 5 days – reheat gently in the microwave or a 350°F oven until warm and bubbly again.
Frequently Asked Questions
Can I make this artichoke dip ahead of time?
Yes. Assemble it completely in the baking dish, cover, and refrigerate for up to 2 days. Bake it straight from the fridge with an extra 5-10 minutes in the oven.
What can I serve with it to keep it keto?
Pork rinds, sliced bell peppers, cucumber rounds, celery sticks, or cheese crisps all scoop it up without adding meaningful carbs.
How long do leftovers keep?
Up to 5 days in an airtight container in the refrigerator. Reheat gently in the microwave or a 350°F oven until it is warm and bubbly again.
Is this dip keto-friendly?
Yes – about 3g net carbs per serving (4g total carbs) with 33g of fat and 8g protein, so it is a natural fit for a keto appetizer spread.
Recipe card below.
More Recipes You’ll Love
Hot and Bubbly Keto Artichoke Dip
Ingredients
Method
- Preheat your oven to 375°F / 190°C. Lightly grease a 1. 5-quart or 8x8-inch baking dish.
- 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.
- Transfer the mixture to your prepared baking dish and spread it into an even layer.
- Bake for 25 to 30 minutes, or until the dip is hot, bubbling at the edges, and lightly golden on top.
- 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.
