I took everything I love about spinach artichoke dip and turned it into Low Carb Spinach Artichoke Dip Bites filled with spinach, generous cheese, and artichoke hearts, a perfect addition to Keto Dips And Appetizers for holiday entertaining.

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I love these bite sized spinach artichoke dip treats because they hit all the right notes: crisp little crusts, gooey center, and serious flavor that makes people ask for the recipe. I use blanched almond flour in the crust and plenty of cream cheese in the filling so each bite is rich without the carbs.

They’re tiny, freezer friendly, and cause a minor party scene every time I bring them. I always bring them to tailgates or holiday spreads because they’re perfect for Keto Appetizers Parties and belong on any Keto Dips And Appetizers list.

Try one warm and you’ll see what I mean.

Ingredients

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Almond flour: nutty, low carb, higher in healthy fats and fiber, gives a tender crust.
Cream cheese: rich, creamy, high in fat and protein, makes dip luxuriously smooth.
Spinach: leafy, low calorie, provides vitamins, iron and some fiber, mild earthy taste.
Artichoke hearts: briny, slightly tangy, adds fiber and vitamin C, good for texture.
Parmesan cheese: salty, nutty, adds protein and calcium, great for savory crunchy topping.
Mozzarella: mild, melts well, adds stretchy cheese pull, moderate protein and fat content.
Garlic: punchy, low calorie, gives sharp savory flavor, antibacterial and antioxidant benefits too.
Mayonnaise: adds creaminess and fat, keeps filling moist, I usually use olive oil mayo.

Ingredient Quantities

1 1/2 cups blanched almond flour

1/3 cup finely grated Parmesan cheese

1 large egg

3 tablespoons melted butter

1/4 teaspoon salt

1/4 teaspoon garlic powder

8 ounces cream cheese, softened

1/3 cup mayonnaise

1/2 cup shredded mozzarella cheese, plus 2 tablespoons extra for topping (optional)

1/4 cup grated Parmesan cheese (for the filling)

1 teaspoon Italian seasoning

1/2 teaspoon garlic powder (extra for filling)

3 cloves garlic, minced

1 cup chopped cooked spinach (about 5 ounces fresh wilted, or 10 ounces frozen thawed and well squeezed)

1 cup chopped artichoke hearts, drained (canned or jarred)

1/4 teaspoon black pepper

Optional pinch red pepper flakes (if you like a little heat)

Optional chopped fresh parsley for garnish

How to Make this

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1. Preheat oven to 350 F and grease a 24 cavity mini muffin pan or use silicone cups so they pop out easier.

2. Make the crust by mixing 1 1/2 cups blanched almond flour, 1/3 cup finely grated Parmesan, 1 large egg, 3 tablespoons melted butter, 1/4 teaspoon salt and 1/4 teaspoon garlic powder until it holds when pressed. If it seems too crumbly add 1 teaspoon cold water or chill 10 minutes.

3. Press about 1 tablespoon of crust mixture into each mini well, pressing up the sides to form a little cup. Use a small measuring cup or the back of a spoon to press firmly and evenly.

4. Bake crusts 8 to 10 minutes until they just start to set and get faintly golden. Remove and let cool slightly while you make the filling.

5. Prep the veg: if using fresh spinach wilt about 5 ounces in a hot skillet with a splash of oil then chop and squeeze out excess moisture. If using frozen thaw completely and squeeze dry. Drain and roughly chop 1 cup chopped cooked spinach and 1 cup chopped artichoke hearts.

6. Make the filling by beating together 8 ounces softened cream cheese, 1/3 cup mayonnaise, 1/2 cup shredded mozzarella, 1/4 cup grated Parmesan, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 3 cloves minced garlic, 1/4 teaspoon black pepper and a pinch of red pepper flakes if you want heat. Taste and adjust salt or pepper.

7. Fold the chopped spinach and artichokes into the cheese mixture until evenly distributed. If mixture feels too loose chill 5 to 10 minutes to firm up.

8. Spoon the filling into the partially baked crusts, piling slightly. Sprinkle 2 tablespoons extra shredded mozzarella across the tops if using.

9. Bake at 350 F another 10 to 14 minutes until filling is bubbling and tops are lightly golden. If you want extra browning broil 1 to 2 minutes watching closely so they dont burn.

10. Cool in the pan 5 minutes then transfer to a rack. Garnish with chopped parsley if you like. To make ahead freeze on a tray then transfer to a container; reheat from frozen at 350 F about 12 to 15 minutes or until heated through.

Equipment Needed

1. 24-cavity mini muffin pan or silicone mini cups (silicone makes popping them out way easier)
2. 2 mixing bowls, medium for the crust and a large one for the filling
3. Measuring cups and spoons for accuracy
4. Small rubber spatula and a wooden spoon for mixing and folding
5. Small measuring cup or the back of a spoon to press crust into each well
6. Skillet (8 inch works) to wilt fresh spinach, plus tongs or a slotted spoon
7. Clean kitchen towel or cheesecloth to squeeze excess moisture from the spinach
8. Box grater or microplane for finely grating Parmesan and shredding mozzarella if not pre-shredded
9. Oven mitts and a cooling rack for safe handling and cooling

FAQ

Q: Can I use frozen spinach instead of fresh? A: Yes, just thaw it completely and squeeze out as much liquid as you can, otherwise the bites get soggy. You can even sauté the spinach quick to drive off more moisture, it helps a lot.

Q: Can I make these ahead or freeze them? A: Yep. You can bake them, cool, then freeze in a single layer and transfer to a bag. Reheat from frozen in a 350°F oven for 12 to 18 minutes until heated through. You can also assemble unbaked and freeze, then bake straight from frozen adding a few extra minutes.

Q: Any good substitutions for the almond flour or cheeses? A: For a still low carb crust try crushed pork rinds in place of almond flour, but texture will change. Coconut flour is not a good 1 to 1 swap cause it soaks up liquid. For cheeses stick with full fat versions for best texture, dairy free options exist but expect a different result.

Q: How do I stop the bites from being soggy? A: Drain and press the artichokes, squeeze the spinach hard, and dont overfill the crusts. Blind bake the crusts a few minutes before adding filling if you want extra insurance.

Q: How many will this make and how big should they be? A: This batch will make about 24 mini muffin sized bites in a standard mini muffin tin. If you make larger ones, cook times go up and yield goes down.

Q: Can I change the flavor or add protein? A: Totally. Stir in cooked chopped bacon, shredded chicken, or a pinch of red pepper flakes for heat. Fresh parsley or extra Parmesan on top adds a nice finish.

Keto Spinach Artichoke Dip Bites Recipe Substitutions and Variations

Almond flour → crushed pork rinds (1:1 for a crunchy, ultra keto crust) or coconut flour (use about 1/3 cup coconut flour in place of 1 1/2 cups almond flour and add 1 extra egg because coconut flour soaks up liquid)
Parmesan cheese → Pecorino Romano (swap 1:1, it’s saltier and sharper) or nutritional yeast for dairy free (1:1, gives a cheesy flavor but wont melt)
Mayonnaise → sour cream (1:1 for the same richness) or full fat Greek yogurt (1:1, tangier and slightly higher in carbs)
Mozzarella → shredded cheddar or provolone (use same amount; cheddar brings a sharper, bolder flavor)

Pro Tips

– Squeeze the greens until they feel almost dry. I mean really squeeze them in a towel or cheesecloth, any leftover water will make the crust soggy and the filling runny. If you skip this step you’ll regret it.

– Let the cream cheese warm up to room temp and beat it till it’s silky, not lumpy. If it gets too loose just pop it in the fridge for a few minutes to firm up, but start soft so you dont end up with little curdled bits.

– Press the crust evenly and don’t be shy about making the base a bit thicker than the rim so it holds the filling better. Rotate the pan halfway through baking so every cup browns the same, and if you broil to brown the tops watch them like a hawk, they go from perfect to burnt fast.

– Taste and tweak the filling before you fill the cups, it’s easier to add salt, pepper, lemon zest or red pepper flakes now than after they’re baked. For storage flash freeze on a tray first so they dont stick, then bag them up; reheat in an oven or toaster oven to keep the crust crisp.

Keto Spinach Artichoke Dip Bites Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

Servings

servings

Calories

515

kcal

Equipment: 1. 24-cavity mini muffin pan or silicone mini cups (silicone makes popping them out way easier)
2. 2 mixing bowls, medium for the crust and a large one for the filling
3. Measuring cups and spoons for accuracy
4. Small rubber spatula and a wooden spoon for mixing and folding
5. Small measuring cup or the back of a spoon to press crust into each well
6. Skillet (8 inch works) to wilt fresh spinach, plus tongs or a slotted spoon
7. Clean kitchen towel or cheesecloth to squeeze excess moisture from the spinach
8. Box grater or microplane for finely grating Parmesan and shredding mozzarella if not pre-shredded
9. Oven mitts and a cooling rack for safe handling and cooling

Ingredients

1 1/2 cups blanched almond flour
1/3 cup finely grated Parmesan cheese
1 large egg
3 tablespoons melted butter
1/4 teaspoon salt
1/4 teaspoon garlic powder
8 ounces cream cheese, softened
1/3 cup mayonnaise
1/2 cup shredded mozzarella cheese, plus 2 tablespoons extra for topping (optional)
1/4 cup grated Parmesan cheese (for the filling)
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder (extra for filling)
3 cloves garlic, minced
1 cup chopped cooked spinach (about 5 ounces fresh wilted, or 10 ounces frozen thawed and well squeezed)
1 cup chopped artichoke hearts, drained (canned or jarred)
1/4 teaspoon black pepper
Optional pinch red pepper flakes (if you like a little heat)
Optional chopped fresh parsley for garnish

Directions

Preheat oven to 350 F and grease a 24 cavity mini muffin pan or use silicone cups so they pop out easier.
Make the crust by mixing 1 1/2 cups blanched almond flour, 1/3 cup finely grated Parmesan, 1 large egg, 3 tablespoons melted butter, 1/4 teaspoon salt and 1/4 teaspoon garlic powder until it holds when pressed. If it seems too crumbly add 1 teaspoon cold water or chill 10 minutes.
Press about 1 tablespoon of crust mixture into each mini well, pressing up the sides to form a little cup. Use a small measuring cup or the back of a spoon to press firmly and evenly.
Bake crusts 8 to 10 minutes until they just start to set and get faintly golden. Remove and let cool slightly while you make the filling.
Prep the veg: if using fresh spinach wilt about 5 ounces in a hot skillet with a splash of oil then chop and squeeze out excess moisture. If using frozen thaw completely and squeeze dry. Drain and roughly chop 1 cup chopped cooked spinach and 1 cup chopped artichoke hearts.
Make the filling by beating together 8 ounces softened cream cheese, 1/3 cup mayonnaise, 1/2 cup shredded mozzarella, 1/4 cup grated Parmesan, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 3 cloves minced garlic, 1/4 teaspoon black pepper and a pinch of red pepper flakes if you want heat. Taste and adjust salt or pepper.
Fold the chopped spinach and artichokes into the cheese mixture until evenly distributed. If mixture feels too loose chill 5 to 10 minutes to firm up.
Spoon the filling into the partially baked crusts, piling slightly. Sprinkle 2 tablespoons extra shredded mozzarella across the tops if using.
Bake at 350 F another 10 to 14 minutes until filling is bubbling and tops are lightly golden. If you want extra browning broil 1 to 2 minutes watching closely so they dont burn.
Cool in the pan 5 minutes then transfer to a rack. Garnish with chopped parsley if you like. To make ahead freeze on a tray then transfer to a container; reheat from frozen at 350 F about 12 to 15 minutes or until heated through.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.