My Keto Spinach Artichoke Dip Bites have everything you love about an appetizer, minus all the carbs! Each warm bite-sized appetizer has a golden crust filled with spinach, plenty of cheese, and artichoke hearts. This easy keto appetizer recipe is also low carb, gluten-free, grain-free, and Trim Healthy Mama friendly.
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Spinach artichoke dip has stolen the hearts of many over the years and I was included in that. But most often, the dip is eaten with carb-filled foods like tortilla chips or crackers. That wasn’t going to work for me, but I missed the fantastic flavors.
So, I was on a mission to accomplish a couple of things. I wanted something that was reminiscent of the spinach and artichoke dip I grew to love and something that was bite-sized. That’s when these incredible keto spinach artichoke dip bites where born. They have everything I was hoping for, and no chips or crackers are needed to enjoy this low carb diet-friendly app! In case you are new to the Keto diet scene, you can read about keto for dummies or newbies.
These low carb spinach artichoke bites are lovely for tailgating, game nights, holiday parties, or whenever you want something special to go with your dinner. Sometimes we will eat appetizers and skip the main course entirely!
How To Make Keto Spinach Artichoke Dip Bites
Once you sink your teeth into these delicious spinach dip bites, it’s next to impossible not to go back for another. The flavor and texture is something to rave about. Let’s get started so you can make a batch!
Step 1: Begin by preheating the oven and prepping two mini muffin pans with cooking spray. Each batch makes 36 bites.
Step 2: Combine the mozzarella cheese and the cream cheese together in a microwave-safe bowl. Then heat it up for one minute. After the minute is up, stir and heat for an additional 30 seconds. After the cheese mixture is melted, go ahead and heat it for an additional 30 seconds to it becomes uniform and resembles cheese fondue.
Combine the cheese with the almond flour, coconut flour, egg, baking soda, and garlic salt in a food processor. Mix until a dough has formed.
Step 3: Divide the dough into 36 pieces. Then press the dough into the bottom of the mini muffin tin. For best results, use a tart tamper that has been dipped in water. Make sure to dip the tamper in water each time, then press down the dough until all 36 have been pressed.
Step 4: Combine the cream cheese, mayonnaise, sour cream, garlic salt, and ⅛ cup of parmesan cheese into a large bowl. Add in the spinach and mozzarella cheese. Divide the mixture among the mini muffins.
Step 5: Bake the spinach artichoke dip bites until they are golden brown, about 25 minutes.
Expert Tip: To easily get them out of the pan just run a thin knife around the edge. They pop right out!
Step 6: Add the rest of the parmesan cheese on top and serve warm. Enjoy!
Can I Use Fresh Spinach?
Yes, you can use fresh spinach but you will need to saute to first so it releases its natural liquid. Putting fresh spinach right into the appetizer bites can make the crusts soggy.
Can I Double or Triple this recipe?
Oh absolutely! Everyone is more than happy to eat every last crumb of these homemade low carb keto spinach artichoke dip bites. Each batch makes 36 bites. And most people are going to want at least 2 of them. So, you can adjust the ingredients based on the number of people you are planning to feed.
Conveniently, my printable recipe card can easily be adjusted to provide you with the ingredients for the number of servings you need. You will need to click on the servings; then you can toggle up or down depending on how many people you are feeding. Then the recipe card will have done all the math for you. Whew! Who has time for math when you are ready to eat these beauties?
Can I Make This Just as a Keto Dip?
Of course! Skip the shells and serve with low carb crackers. This is the best spinach dip on its own or in the tart shells.
How Do You Store Spinach Artichoke Bites?
These appetizer bites can easily be stored in the refrigerator after they have cooled. Keep them in a container with a tight-fitting lid for up to 5 days.
Can I Make Keto Spinach Artichoke Dip Bites Ahead of Time?
Additionally, you can put the artichoke spinach dip bites in a freezer bag, and they will last 2-3 months. Place them on a baking sheet and just bake until they are hot. When they are made ahead you can serve them to last-minute guests quickly!
Tweaks & Substitutions
Nut-Free - To make these nut free sub in my low carb recipe for Coconut Flour Pizza Crust for the tart shells.
Other Varieties - You can use ANY hot low carb dip recipe in this mini appetizer bites. Buffalo Chicken Dip, Keto Taco Dip, Keto Sausage Dip, and Hot Cheddar Onion Dip are all great choices.
Add-Ins - Feel free to add in some crumbled bacon, diced roasted red peppers, chopped sundried tomatoes, or diced ham for extra flavor. For a little spice add some crushed red pepper flakes.
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📖 Recipe
Ingredients
- 8 oz shredded mozzarella
- 2 oz cream cheese
- ⅓ cup almond flour
- ⅓ cup coconut flour
- 1 egg
- 1 teaspoon garlic salt
- 1 teaspoon baking powder
Filling:
- 12 oz frozen spinach thawed and drained well (or sauteed fresh spinach)
- ½ cup artichoke hearts chopped
- ½ cup shredded mozzarella
- ¼ cup grated parmesan cheese divided
- 2 oz cream cheese
- 3 tablespoon sour cream
- 3 tablespoon mayo
- 1 teaspoon garlic salt
Instructions
- Preheat oven to 350.
- Put mozzarella cheese and 2 oz of the cream cheese in a microwave-safe bowl. Microwave it for one minute. Stir the cheese. Microwave for an additional 30 seconds. Stir it again. At this point, all the cheese should be melted. Microwave for 30 more seconds until smooth (it should look like cheese fondue at this point). Add the melted cheeses and the other dough ingredients to a food processor and process until a dough forms.
- Divide the dough into 36 pieces. Then press the dough into the bottom of the mini muffin tin. For best results, use a tart tamper that has been dipped in water. Make sure to dip the tamper in water each time, then press down the dough until all 36 have been pressed.
- In a large bowl mix the cream cheese, mayo, sour cream, garlic salt, and half of the parmesan cheese. Mix in the spinach, artichokes, and mozzarella. Divide between the prepared crusts.
- Bake until golden brown, about 25 minutes.
- Sprinkle the remaining parmesan on top.
Dixie says
Sorry for the last comment, you did mention to spray the pan, I have a bad habit of not reading the recipe thru. I use and love all your recipes, sorry!
Dixie says
These are really good, but you should have said to grease the tins, no way of getting them out without taring them all up
Taryn says
I think that will depend on your tin. I'm sorry yours stuck. They pop out easily for me without spraying the pan. Since the dough is almond flour plus cheese it is naturally oily.
Katherine says
This is such a great way to serve up artichoke dip at a party! Nobody can double-dip - ha ha!
Natalie says
My kids who don't love veggies loved your spinach bites. I cant thank you enough for this great recipe, thanks!
Kathleen says
Can this be made in regular muffin tin by baking a tad longer? What would you use instead of a tamper?
Taryn says
Yes. You can just press it with your fingers.