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Parties, holidays, tailgating, you name it and this Spinach Bacon Artichoke Dip will surely be the star of the show! This keto friendly dip is the cheesiest of the cheesiest and is bursting with flavors of garlic, smoky bacon, and fresh spinach! No frozen spinach here! I’ve also been known to thrown in some fresh jalapeños every once in a while as well, delicious!
To serve I like to use parmesan crisps, low-carb tortilla chips, or even cut veggies.
Hands-on Overall
Serving size about 2/3 cup/ 5.3 oz/ 150 g
Nutritional values (per about 2/3 cup/ 5.3 oz/ 150 g)
Net carbs7.5 grams
Protein12.7 grams
Fat22.2 grams
Calories268 kcal
Calories from carbs 11%, protein 18%, fat 71%
Total carbs10.5 gramsFiber2.9 gramsSugars3.4 gramsSaturated fat12.7 gramsSodium734 mg(32% RDA)Magnesium41 mg(10% RDA)Potassium348 mg(17% EMR)
Ingredients (makes 12 servings)
- 2 (14.5 oz) cans artichoke hearts (480 g/ 16.9 oz after draining)
- 2 (8 oz) packages cream cheese (454 g)
- 2 cups shredded mozzarella (226 g/ 8 oz)
- 3/4 cup parmesan (68 g/ 2.4 oz)
- 1 cup sour cream (230 g/ 8.1 oz)
- 4 cups fresh spinach (120 g/ 4.2 oz)
- 4 garlic cloves, minced
- 1 onion, minced (200 g/ 7.1 oz)
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp pepper
- 8 thin-cut slices bacon (120 g/ 4.2 oz)
Serving Suggestions:
Instructions
- Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted). Place all ingredients except bacon in a 9-inch (23 cm) baking dish and stir to combine.
- Cut the bacon into 1-inch (2 1/2 cm) pieces, cook in a medium skillet over medium heat for 5-6 minutes until crisp, drain on a paper towel lined plate.
- Stir into the dip mixture.
- Transfer the dish to the oven and bake 25-30 minutes until hot and bubbly. Serve with veggies, or parmesan chips. Serve immediately or store in the fridge for up to 5 days.
Spinach Bacon & Artichoke Dip
Step by Step
Ingredients
Instructions
- Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted). Place all ingredients except bacon in a 9-inch (23 cm) baking dish and stir to combine.
- Cut the bacon into 1-inch (2 1/2 cm) pieces, cook in a medium skillet over medium heat for 5-6 minutes until crisp, drain on a paper towel lined plate.
- Stir into the dip mixture.
- Transfer the dish to the oven and bake 25-30 minutes until hot and bubbly. Serve with veggies, or parmesan chips. Serve immediately or store in the fridge for up to 5 days.
Nutrition (per serving, about 2/3 cup/ 5.3 oz/ 150 g)
Calories268kcal
Net Carbs7.5g
Carbohydrates10.5g
Protein12.7g
Fat22.2g
Saturated Fat12.7g
Fiber2.9g
Sugar3.4g
Sodium734mg
Magnesium41mg
Potassium348mg
Detailed nutritional breakdown (per about 2/3 cup/ 5.3 oz/ 150 g)
| Total per about 2/3 cup/ 5.3 oz/ 150 g |
| 7.5 g | 12.7 g | 22.2 g | 268 kcal |
| Cream cheese, soft (full-fat) |
| 1.2 g | 2.6 g | 10.6 g | 93 kcal |
| Mozzarella cheese (low moisture, for pizza) |
| 1.1 g | 4.5 g | 3.7 g | 56 kcal |
| Parmesan cheese |
| 0.2 g | 2 g | 1.5 g | 22 kcal |
| Cream, sour |
| 0.9 g | 0.5 g | 3.7 g | 38 kcal |
| Spinach, fresh |
| 0.1 g | 0.3 g | 0 g | 2 kcal |
| Garlic, fresh |
| 0.3 g | 0.1 g | 0 g | 1 kcal |
| Onion, white, fresh |
| 1.3 g | 0.2 g | 0 g | 7 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Garlic powder, spices |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Bacon, streaky (high fat content), organic |
| 0 g | 1.4 g | 2.5 g | 28 kcal |
| Artichoke, canned (globe or French) |
| 2.3 g | 1.2 g | 0.1 g | 20 kcal |
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