This is our ‘Christmas Party Bowl’—everyone gathers around it and asks for the recipe!

Spinach artichoke dip is a classic party favorite, but if you’re watching your carb intake, it can be a bit of a guilty pleasure. I remember the first time I tried a low-carb version at a friend’s housewarming party. It was so delicious, I just had to recreate it at home! This recipe is perfect for those who want to enjoy a creamy, cheesy dip without the extra carbs. It’s quick to whip up, making it ideal for busy weeknights or last-minute gatherings.

This dip pairs wonderfully with fresh veggies like celery sticks, cucumber slices, or bell pepper strips. If you’re not strictly low-carb, you can also serve it with whole-grain crackers or toasted pita chips. It’s a versatile dish that can be enjoyed as an appetizer or even as a topping for grilled chicken or fish.

Low Carb Spinach Artichoke Dip

Servings: 8

Ingredients

1 (10 oz) package frozen chopped spinach, thawed and drained
1 (14 oz) can artichoke hearts, drained and chopped
1 cup sour cream
1 cup mayonnaise
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions

Preheat your oven to 375°F (190°C).

In a large mixing bowl, combine the spinach, artichoke hearts, sour cream, mayonnaise, Parmesan cheese, mozzarella cheese, garlic, salt, and pepper.

Mix everything together until well combined.

Transfer the mixture to a baking dish and spread it out evenly.

Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.

Remove from the oven and let it cool slightly before serving.

Variations & Tips

For a spicier version, add a pinch of red pepper flakes or some chopped jalapeños to the mix. If you’re a fan of extra cheesy dips, sprinkle some additional mozzarella on top before baking. You can also experiment with different cheeses like cheddar or gouda for a unique flavor twist. For a dairy-free option, substitute the sour cream and mayonnaise with coconut cream and use nutritional yeast instead of cheese.