Miniketo
ES

Keto Appetizers

Justine's Artichoke Chicken Spinach Dip

This creamy artichoke chicken spinach dip is a staple in my low-carb appetizer rotation. It's rich, smoky, and loaded with tender chicken, tangy artichokes, and plenty of melted cheese. I love how quick it comes together, and it's always the first dish to disappear at parties.

10 min Prep time 30 min Cook time 40 min Total time 8 Servings 325 Calories
Justine's Artichoke Chicken Spinach Dip

Ingredients

  • oz frozen chopped spinach, thawed and squeezed dry
  • oz can artichoke hearts, drained and chopped
  • oz can chunk chicken, drained
  • cup mayonnaise
  • cups shredded mozzarella cheese
  • cloves garlic, crushed
  • tsp liquid smoke

Instructions

  1. Step 1

    Preheat your oven to 350°F. In a large mixing bowl, combine the thawed spinach, chopped artichoke hearts, chunk chicken, mayonnaise, shredded mozzarella, crushed garlic, and liquid smoke. I find using a sturdy wooden spoon helps incorporate everything evenly without overworking the dip. Keep mixing until the garlic and liquid smoke are well dispersed, then taste the mixture and adjust seasoning if needed. Transfer the dip into a glass baking dish, spreading it into an even layer. Place it in the oven and bake uncovered for about 30 minutes, or until the edges turn a beautiful golden brown and the center is hot and bubbly. If you like a browner top, you can briefly broil it. Let it rest for 5 minutes before serving with crisp veggie sticks or low-carb crackers.

Chef's Tip

I always squeeze the spinach firmly in a clean kitchen towel to get rid of every last drop of water; any excess moisture can make the dip soggy. For an even richer flavor, swap half the mozzarella for smoked gouda.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave or warm the whole dish in a low oven until heated through.

Variation Tips

Serve with crisp celery sticks, cucumber rounds, or low-carb seed crackers for dipping. For a spicy twist, fold in a chopped jalapeño or a pinch of red pepper flakes before baking.

Frequently Asked Questions