This easy Mushroom Spinach and Artichoke Dip is hearty, creamy, and delicious. Serve as an appetizer, for parties, game night, or holidays as the perfect low carb, keto snack.
Whether you’re celebrating the big game or getting together with friends and family, you’ll want to serve this dip to get the conversation started! Dips like these bring everyone together, because good food and good vibes is always the best.
This artichoke dip includes all of the decadent ingredients you would expect in the perfect dip — sour cream, cream cheese, mozzarella, and oven baked to pure golden perfection.
Why You’ll Love This Artichoke Dip
- Easy appetizer recipe to serve for parties, game night or get togethers
- Naturally gluten-free, low carb, and keto friendly
- Dippers are easy — like fresh veggies (celery, carrots, cucumber, zucchini) or low carb chips or tortillas
- Hearty, wholesome, and filling
- Lots of nutritional benefits from the spinach and mushrooms
Optional Dippers: Make these high fibre and low carb Flax Seed Crackers (recipe here) or these amazingly easy Keto Parmesan Chips (recipe here).
Dip Ingredients
For this dip recipe you’ll need:
- spinach
- mushrooms
- onion
- garlic
- olive oil
- cream cheese
- sour cream
- mozzarella
- artichoke hearts
- salt, pepper, garlic powder, and parsley
How To Make Mushroom Spinach Artichoke Dip
The process of making this artichoke dip couldn’t be easier. It involves a 3-step process.
Step 1: Soften the mushroom, onion and garlic in a pan by sautéing until tender.
Step 2: Combine all ingredients in a bowl and mix using a hand mixer. It will be easier to mix by spoon if you soften the cream cheese first.
Step 3: Bake in the oven, and broil for desired crispiness.
Tips For Mushroom Spinach Artichoke Dip
- Be sure to take out the cream cheese 30 minutes to an hour ahead of time. This gives it time to soften for easier mixing.
- If you forget to out the cream cheese easier, you can soften it by removing it from the packaging and microwaving it in a bowl for 30 second intervals. A total of 1 minute should do the trick.
- When using canned artichoke hearts, make sure you drain them before chopping. Sometimes I rinse them but it’s not needed.
- When prepping ahead of time, you can store the mixture in the fridge. Simply pour into a baking dish and top with cheese and pop into the oven to have it ready that day which saves you time.
- This recipe makes for a large serving (good for 10+ people) so if you had any leftovers, you could store it in an airtight container in the fridge and reheat throughout the week to snack on.
More Appetizers You’ll Love:
- Garlic Butter and Feta Stuffed Mushrooms (GF, Keto, Low Carb)
- Cheesy Buffalo Chicken Wing Dip (Easy, Gluten-Free, Low Carb, Keto)
- Baked Cauliflower Buffalo Wings (Gluten-Free, Vegan, Paleo, Whole 30, Keto)
- Easy Low Carb Keto Parmesan Chips
Mushroom Spinach Artichoke Dip (Gluten-Free, Low Carb, Keto)
Ingredients
- 1 tbsp olive oil for the pan
- 2 cups spinach
- 1 small onion
- 4 cloves garlic finely chopped
- ½ cups mushrooms destemmed, finely chopped
- 1 8 oz pack cream cheese softened
- 1 cup sour cream
- 1 cup mozzarella cheese shredded
- 1 14 oz can artichoke hearts
- ½ tsp salt
- ¼ tsp pepper
- 1 tsp garlic powder
- 1 tsp parsley
Instructions
- Preheat oven to 375℉
- Sauté the mushrooms, onion and spinach in olive oil in medium heat for 5 minutes until tender.
- In a large bowl, combine the mushroom mixture with softened cream cheese, sour cream, mozzarella, and seasonings.
- Pour into a large baking dish spreading out evenly and top with more shredded mozzarella.
- Bake uncovered for 25-30 minutes. Broil for a few minutes to crisp up as desired. Enjoy!
Notes
Nutrition
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