These Keto Spinach Artichoke Dip Bites are exactly what they sound like: all the rich, creamy flavor of classic spinach artichoke dip, tucked into a bite-sized, low-carb package. They’re the kind of snack you can pop onto a platter and watch disappear in minutes. Whether you’re hosting, meal prepping, or just craving something warm and savory, these hit the spot.
They’re easy to make, easy to reheat, and even easier to love.
Keto Spinach Artichoke Dip Bite – Creamy, Cheesy, and Low-Carb
Ingredients
Method
- Prep the pan and oven. Preheat the oven to 350°F (175°C). Grease a 24-cup mini muffin tin with avocado oil spray or butter. You can also line with mini paper liners for easier release.
- Mix the crust. In a bowl, combine almond flour, Parmesan, garlic powder, onion powder, salt, and pepper. Stir in the egg and melted butter until a soft dough forms. It should be slightly crumbly but hold together when pressed.
- Press the crust. Divide the dough evenly among the mini muffin cups (about 1 tablespoon each). Press the dough firmly into the bottom and up the sides to make a small well in each cup. A tart tamper or the back of a teaspoon helps.
- Par-bake the crust. Bake for 6–8 minutes until the edges look set but not browned. Remove from the oven and set aside. Keep the oven on.
- Make the filling. In a mixing bowl, combine softened cream cheese, sour cream, mozzarella, Parmesan, garlic, salt, pepper, and red pepper flakes. Stir until smooth. Fold in the chopped spinach and artichokes. Add lemon zest if using.
- Fill the cups. Spoon the filling into each crust, mounding slightly. Top with a sprinkle of extra mozzarella or Parmesan if you like a browned, bubbly top.
- Bake. Return the pan to the oven and bake for 12–15 minutes, until the filling is hot and lightly golden at the edges.
- Cool briefly. Let the bites rest in the pan for 5–10 minutes before removing. This helps them set and makes lifting them out easier.
- Garnish and serve. Sprinkle with chopped parsley and a pinch of red pepper flakes if desired. Serve warm.
What Makes This Special
Most spinach artichoke dips rely on chips or bread for dipping, which doesn’t keep things keto-friendly. These bites skip the carbs but keep the cheesy goodness. They’re built on a simple almond flour base with a creamy, garlicky filling that tastes like your favorite restaurant dip.
They also bake up neatly, so you get that satisfying crust on the outside and gooey center inside.
Another win: they’re portable and portion-controlled. You can enjoy one or two without feeling weighed down, and they’re perfect for parties, game day, or quick snacks. And because the ingredients are straightforward, you can tweak them to match your tastes.
What You’ll Need
- For the crust:
- 1 1/2 cups fine almond flour
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 large egg
- 3 tablespoons melted unsalted butter (or avocado oil)
- For the filling:
- 4 ounces cream cheese, softened
- 1/3 cup sour cream (or full-fat Greek yogurt)
- 1 cup shredded mozzarella cheese
- 1/3 cup grated Parmesan cheese
- 1 cup cooked, well-drained chopped spinach (fresh or frozen)
- 1 cup chopped artichoke hearts (canned or jarred, well-drained)
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper
- Zest of 1/2 lemon (optional for brightness)
- To finish:
- Avocado oil spray or butter for greasing the pan
- Extra Parmesan or mozzarella for topping (optional)
- Chopped parsley for garnish (optional)
Step-by-Step Instructions
- Prep the pan and oven. Preheat the oven to 350°F (175°C).
Grease a 24-cup mini muffin tin with avocado oil spray or butter. You can also line with mini paper liners for easier release.
- Mix the crust. In a bowl, combine almond flour, Parmesan, garlic powder, onion powder, salt, and pepper. Stir in the egg and melted butter until a soft dough forms.
It should be slightly crumbly but hold together when pressed.
- Press the crust. Divide the dough evenly among the mini muffin cups (about 1 tablespoon each). Press the dough firmly into the bottom and up the sides to make a small well in each cup. A tart tamper or the back of a teaspoon helps.
- Par-bake the crust. Bake for 6–8 minutes until the edges look set but not browned.
Remove from the oven and set aside. Keep the oven on.
- Make the filling. In a mixing bowl, combine softened cream cheese, sour cream, mozzarella, Parmesan, garlic, salt, pepper, and red pepper flakes. Stir until smooth.
Fold in the chopped spinach and artichokes. Add lemon zest if using.
- Fill the cups. Spoon the filling into each crust, mounding slightly. Top with a sprinkle of extra mozzarella or Parmesan if you like a browned, bubbly top.
- Bake. Return the pan to the oven and bake for 12–15 minutes, until the filling is hot and lightly golden at the edges.
- Cool briefly. Let the bites rest in the pan for 5–10 minutes before removing.
This helps them set and makes lifting them out easier.
- Garnish and serve. Sprinkle with chopped parsley and a pinch of red pepper flakes if desired. Serve warm.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 4 days. Reheat in a 300°F oven for 6–8 minutes or in the air fryer for 3–4 minutes until warmed through.
- Freezer: Freeze on a baking sheet until firm, then transfer to a freezer bag for up to 2 months.
Reheat from frozen at 325°F for 12–15 minutes.
- Meal prep tip: Assemble up to the baking step and refrigerate covered for 24 hours, then bake fresh before serving.
Health Benefits
- Low in carbs, high in satisfaction: Almond flour and full-fat dairy keep carbs in check while delivering a filling, satisfying bite.
- Spinach power: Spinach adds fiber, iron, folate, and vitamin K. It also brings antioxidants that support overall health.
- Artichokes for gut health: Artichokes contain prebiotic fiber that supports a healthy microbiome, even in smaller amounts.
- Protein and fat balance: Cheese and eggs provide protein and healthy fats for steady energy and fewer cravings.
Common Mistakes to Avoid
- Not draining the spinach and artichokes well: Excess moisture makes the filling watery. Squeeze spinach dry with a clean towel and pat artichokes dry.
- Skipping the par-bake: Baking the crust first keeps it crisp and prevents sogginess.
- Overfilling the cups: Fill slightly mounded, not overflowing, to avoid spillover and sticking.
- Removing too soon: Letting the bites rest helps them hold their shape.
Rushing can cause breaks or sticking.
- Using low-fat dairy: Full-fat ingredients melt better and keep the texture rich and creamy.
Recipe Variations
- Bacon and chive: Stir 1/3 cup cooked, crumbled bacon and 2 tablespoons chopped chives into the filling.
- Jalapeño popper twist: Add 1–2 tablespoons finely diced jalapeño and swap half the mozzarella for sharp cheddar.
- Pepper jack kick: Use pepper jack instead of mozzarella for a spicier bite.
- Dairy-light version: Use lactose-free cream cheese and sour cream, or sub part of the cream cheese with mashed avocado for creaminess (note: flavor will change slightly).
- No-crust option: Skip the crust and bake the filling in greased mini muffin cups for a crustless bite. Reduce bake time by 2–3 minutes.
- Herb-forward: Add 1 teaspoon Italian seasoning or 1 tablespoon fresh chopped basil for a brighter flavor.
FAQ
Can I use fresh spinach instead of frozen?
Yes. Sauté about 6–8 ounces of fresh spinach in a little oil until wilted, then cool and squeeze out as much moisture as possible.
Chop it finely before adding to the filling.
What can I use instead of almond flour?
Finely ground almond flour works best, but you can try a mix of coconut flour and grated Parmesan (start with 1/3 cup coconut flour and adjust with an extra egg if dry). The texture will be slightly different.
How do I keep them from sticking to the pan?
Grease the pan thoroughly, press the crust firmly, and let the bites cool for a few minutes before removing. Silicone mini muffin pans or parchment liners also help.
Are these suitable for gluten-free diets?
Yes.
Almond flour and the listed ingredients are naturally gluten-free. Just double-check labels on artichokes and cheeses to be sure.
Can I make a full-sized version?
Absolutely. Press the crust into a standard muffin tin or a small tart pan.
Increase bake time a few minutes as needed until the center is set and edges are golden.
What should I serve with them?
They’re great on their own, but you can pair them with a simple salad, grilled protein, or a veggie crudité platter. For dipping, serve with sugar-free marinara or a drizzle of pesto.
How many carbs are in each bite?
Exact counts vary by brand, but most versions come in around 2–3 net carbs per mini bite. Check your labels and calculate with your ingredients for accuracy.
In Conclusion
Keto Spinach Artichoke Dip Bites deliver everything you love about the classic dip in a tidy, low-carb package.
They’re creamy, cheesy, and packed with flavor, yet simple enough for a weeknight snack or make-ahead appetizer. With a crisp almond flour crust and a rich, garlicky filling, they’re a reliable crowd-pleaser. Keep a batch on hand, and you’ll always have something satisfying ready to go.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.