Keto Hot Artichoke Dip – The Perfect Low-Carb Party Appetizer
When you’re trying to stick to a low-carb lifestyle, finding a party-worthy appetizer can sometimes be a challenge. Chips and crackers are everywhere, and it’s all too easy to feel left out of the snack table fun. But let me tell you—this Keto Artichoke Dip is an absolute game-changer.
I made this for a recent party, and it was devoured. I’m talking about people scraping the dish clean, asking for “just a little more,” and wanting to know the recipe on the spot. It’s creamy, savory, and completely satisfying—everything you want in a hot dip, without the carbs that usually come along for the ride.
One of my favorite things about this recipe is how versatile it is. You can make it exactly as is, or switch it up:
- Add spinach for that classic hot spinach-artichoke vibe.
- Mix in shredded chicken for a heartier, protein-packed snack that could even double as a light meal.
- Sprinkle a little extra cheese on top for an extra bubbly, golden crust.
And here’s the best part—you can make it ahead of time and simply pop it in the oven when it’s party time. No last-minute stress, just pure cheesy deliciousness.
This dip is perfect for so many occasions. Serve it up on a crisp fall afternoon while watching football, or add it to your Christmas appetizer spread for something warm and comforting. Many restaurants serve spinach artichoke dip, but let’s be honest—you have no idea what’s actually in theirs (hidden carbs, seed oils, and mystery ingredients). When you make your own, you control exactly what goes in, so you can keep it clean, keto, and incredibly flavorful.
Nutrition (per serving, about 1/4 cup)
- Calories: 180
- Fat: 16g
- Protein: 7g
- Total Carbs: 3g
- Fiber: 1g
- Net Carbs: 2g
Pair it with celery sticks, cucumber slices, mini bell peppers, or your favorite low-carb crackers and you’ve got a snack that’s just as easy as it is crowd-pleasing. Trust me—once you try it, you’ll be looking for excuses to make it again.
Keto Hot Artichoke Dip
Ingredients
- 1 can 14 oz artichoke hearts, drained and chopped. Do not use marinated artichokes
- 1 cup full-fat mayonnaise avocado oil or olive oil based, no seed oils- I prefer homemade!
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 4 oz cream cheese softened
- 2 cloves garlic minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes optional
- 1 teaspoon lemon juice optional, for brightness
Instructions
- Preheat oven to 375°F (190°C).
- In a medium mixing bowl, combine mayonnaise, mozzarella, Parmesan, and softened cream cheese until smooth.
- Stir in chopped artichokes, garlic, salt, pepper, red pepper flakes, and lemon juice.
- Spread mixture evenly into a small baking dish (about 8×8 inches).
- Bake for 20–25 minutes, or until bubbly and golden on top.
- Serve warm with low-carb dippers like cucumber slices, celery sticks, bell pepper strips, or keto crackers.