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Keto Side Dishes

Finger Lickin' Rock and Roll Artichokes

I love how effortlessly this keto artichoke dip comes together. With just a few simple ingredients, you get a rich, cheesy appetizer that’s low in carbs but big on flavor. It’s my go-to for parties or a quick snack. The creamy, tangy blend of artichoke hearts and two cheeses has a subtle heat that keeps everyone reaching for more. Serve it with crisp veggies or keto crackers for an instant crowd-pleaser.

10 min Prep time 0 min Cook time 10 min Total time 6 Servings 263 Calories
Finger Lickin' Rock and Roll Artichokes

Ingredients

  • (8 oz) can artichoke hearts, drained
  • /4 cup mayonnaise
  • /2 cup grated Parmesan cheese
  • /2 cup shredded Monterey Jack cheese
  • teaspoon garlic powder
  • teaspoon seasoning salt
  • teaspoon soy sauce
  • teaspoon hot pepper sauce

Instructions

  1. Step 1

    First, drain the artichoke hearts well to prevent a watery dip. I like to gently press them with a paper towel. In a medium bowl, combine the artichokes, mayonnaise, Parmesan, and Monterey Jack. I often use a fork to break up any large artichoke pieces. Add the garlic powder, seasoning salt, soy sauce, and hot sauce. Stir everything together until evenly mixed. Taste and adjust seasoning if needed—sometimes I add an extra dash of hot sauce for more kick. Cover and refrigerate for at least 1 hour, though longer is better for the flavors to meld. Before serving, give it a quick stir. Scoop it onto a platter and garnish with a sprinkle of paprika or fresh herbs if you like. This dip is fantastic with celery sticks, cucumber rounds, or low-carb crackers. If you’re short on time, you can serve it immediately, but the chill really deepens the taste. I’ve found that making it the night before makes it even better. It’s so simple, you’ll find yourself whipping it up on repeat.

Chef's Tip

I always use full-fat mayonnaise and high-quality Parmesan for the creamiest texture. For a warm version, bake at 350°F for 20 minutes until bubbly—great with pork rinds. Adding fresh chives or smoked paprika elevates it even more.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 5 days. Before serving, let it sit at room temperature for 10 minutes and stir well to restore its creamy consistency. Freezing isn’t recommended because the mayo may separate upon thawing.

Variation Tips

Serve with cucumber slices, celery, or parmesan crisps. For a spicy twist, add diced jalapeños or crumbled bacon. It’s also excellent spread on keto wraps or grilled chicken. Soy-free? Use coconut aminos. To lighten it, swap half the mayo for Greek yogurt.

Frequently Asked Questions