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Keto Appetizers

Chicken Artichoke Dip

I love a warm, cheesy dip that fits my keto lifestyle, and this chicken artichoke version hits the spot every time. It combines tender chicken, tangy artichokes, and a creamy blend of Havarti and Parmesan for a crowd-pleasing starter. The sliced almonds on top add a subtle crunch that makes each bite memorable. Ready in under 40 minutes, it's perfect for game days or casual gatherings.

15 min Prep time 25 min Cook time 40 min Total time 4 Servings 380 Calories
Chicken Artichoke Dip

Ingredients

  • (5 ounce) can chunk chicken breast, drained and flaked
  • (14 ounce) can artichoke hearts, drained and chopped
  • (.7 ounce) package Italian-style salad dressing mix
  • (8 ounce) container sour cream
  • /4 cup mayonnaise
  • cup shredded Havarti cheese
  • /4 cup finely shredded Parmesan cheese
  • /4 cup sliced almonds

Instructions

  1. Step 1

    Preheat your oven to 350°F (175°C). In a medium mixing bowl, I combine the flaked chicken, chopped artichoke hearts, and Italian dressing mix. Before mixing, I make sure the canned chicken and artichokes are thoroughly drained to keep the dip from becoming too thin. Then I stir in the sour cream, mayonnaise, half of the Havarti, and all of the Parmesan until everything is well blended. Transfer this mixture into a small baking dish, spreading it evenly. Sprinkle the remaining Havarti over the top, followed by the sliced almonds. Bake for about 25 minutes, or until the dip is bubbling around the edges and the top turns a light golden brown. Let it rest for a few minutes before serving, as it will be very hot. This dip pairs wonderfully with fresh celery sticks, cucumber rounds, or low-carb crackers. Enjoy warm!

Chef's Tip

I always toast the sliced almonds in a dry pan for a minute or two before sprinkling them on top. This intensifies their nutty flavor and adds an extra layer of crunch that perfectly complements the creamy dip. It's a small step that makes a big difference.

Storage Tips

Store leftover dip in an airtight container in the fridge for up to 3 days. To reheat, warm it in the oven at 350°F until bubbly, or use the microwave in short bursts, stirring occasionally.

Variation Tips

For a spicier kick, add a diced jalapeño to the mix. You can also swap the Havarti for sharp cheddar or pepper jack cheese. Another twist is replacing the chicken with canned lump crab meat for a seafood version.

Frequently Asked Questions