This Low Carb Spinach Artichoke Dip is easy, delicious, and fast! Serve with fresh veggies for the perfect low carb appetizer – great for the family or for entertaining.
Our single favorite thing about this spinach and artichoke dip (besides the amazing flavor!) is that you use frozen spinach and you don’t have to thaw it or drain it! This recipe couldn’t be any easier!
It’s keto-friendly, grain-free, gluten-free, nut-free, and low carb – everyone will enjoy this spinach artichoke dip recipe!
How to make low carb spinach artichoke dip:
- Rough chop jarred artichoke hearts, mince some garlic, juice a lemon, cut some cream cheese into cubes, and chop parsley and green onions.
- Add chicken stock, lemon juice and frozen spinach to the bottom of the Instant Pot.
- Add the cream cheese, onions, jalapenos, parsley and garlic. (Adding the ingredients in this order will prevent them from sticking!)
- Pressure cook for 3 minutes (it will take around 13 minutes to pressurize).
- Once the 3 minutes are up, allow the Instant Pot to naturally release pressure for 5 minutes. Then manually release any remaining pressure.
- Stir the mixture together. It will seem like there is too much liquid, but not for long!
- Add Italian shredded cheese and grated Parmesan cheese, and fold it all together.
- If it’s too thick add a little more chicken stock to loosen it up.
This low carb Spinach Artichoke Dip is a creamy cheesy appetizer that couldn’t be any easier to make or any more delicious!!
- ½ cup plus 3 tablespoons chicken stock, (more if mixture is too thick)
- 1½ tablespoons lemon juice, freshly squeezed
- 10 ounces chopped frozen spinach
- 18 ounces drained and rough chopped, jarred marinated artichoke hearts, quarters & halves
- 16 ounces cream cheese, cubed
- 8 scallions, white and green, chopped
- 5 cloves garlic, minced
- 2 tablespoons diced jarred jalapenos, (more if you like it spicy)
- 1/3 cup chopped parsley, more for garnish
- 8 ounces shredded Italian cheese
- ½ cup freshly grated Parmesan
- Add the chicken stock, lemon juice, and frozen spinach to the bottom of the inner pot of the IP.
- Then add the artichokes, cream cheese, green onions, garlic, jalapenos and parsley.
- Set the IP to pressure cook for 3 minutes (it will take around 13 minutes for the IP to come to pressure).
- After the 3 minutes of cook time, allow the IP to naturally release pressure for 5 minutes then do a manual quick release.
- Turn the IP off, remove the lid, and stir in the Italian and Parmesan Cheese. Sprinkle on some chopped parsley and enjoy.
Nutrition InformationYield 15 Serving Size 6 ounces
Amount Per Serving Calories 238Total Fat 20gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 8gCholesterol 48mgSodium 645mgCarbohydrates 8gNet Carbohydrates 5gFiber 3gSugar 2gProtein 8g
This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!
Can you freeze spinach dip?
You bet! To freeze the dip, transfer it to a resealable ziploc freezer bag. Pull it out of the freezer the day before you want to use it, and thaw it in the fridge.
Then to re-heat it, add some additional chicken stock and either microwave it, reheat in an oven-safe pan at 350 for 20-30 min, or saute in Instant Pot (watching it closely).
More low carb appetizer recipes…
- Low Carb Garlic Parmesan Wings (Instant Pot)
- Low Carb Spinach Artichoke Dip (Instant Pot)
- Low Carb French Onion Chicken Meatballs
- Low Carb Baked Brie with Bacon and Caramelized Onions
- Low Carb Buffalo Cauliflower with Blue Cheese Sauce