Low carb hot artichoke dip recipe is loaded with artichokes, water chestnuts for some crunch, and finished with hot and bubbly parmesan cheese.
It’s national artichoke hearts day! So, I’m bringing you a quick, simple, and delicious artichoke dip recipe that is gluten free and keto friendly. Serve this super delicious dip with GF grilled pita bread, your favorite veggies, or warmed tortilla chips.
This recipe is always a hit! I receive requests for it all throughout the year with people begging me to make them up a batch.
The recipe is quite simple to throw together, doesn’t require too many ingredients, and takes a short 30 minutes before it’s ready to eat!
Artichoke Nutrition
Artichokes are low in calories and contain no fat. They are high in fiber, anti-oxidants and contain specific vitamins. For more information about artichokes click here.
How to Make Low Carb Hot Artichoke Dip
Have the cream cheese at room temperature and cream in a stand mixer or a bowl with a mixer. Add the mayo, sour cream, and seasonings, mix well.
Fold in the artichokes, water chestnuts, and one cup of parmesan cheese (reserving 1/4 cup for the top.)
Transfer the dip to a shallow oven safe dish. Top with remaining parmesan cheese and place on a pan to catch any overflow. Bake in the oven at 450 degrees until the cheese is bubbling and browned.
This dip can certainly be served cold as well but is not quite as delicious as when it is hot out of the oven.
The dip will keep in the refrigerator for up to four days.
Looking for more great appetizers? Check out jalapeno cream cheese poppers with bacon and mushroom poppers.
Bacon and cream cheese jalapeno poppers 
Mushroom Poppers
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Artichoke Dip
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-30 minutes
- Yield: 2 1/2 cups 1x
- Category: Appetizers
- Cuisine: American
- Diet: Gluten Free
Description
A cheesy hot artichoke dip with crisp water chestnuts.
Ingredients
4 ounces cream cheese
2/3 cup sour cream
1/4 cup mayo
1+1/4 cup shredded parmesan cheese
2 garlic cloves, minced
8 ounces artichoke hearts, sliced
4 ounces water chestnuts, small dice
1/4 tsp white pepper
1/8 tsp cayenne pepper
1/4 tsp kosher salt
Instructions
- Preheat oven to 450 degrees.
- In a bowl or mixer, cream the cream cheese until smooth.
- Add mayo, sour cream, and seasonings, mix well.
- Fold in artichokes, water chestnuts, and 1 cup of parmesan (reserving 1/4 cup for the top.)
- Transfer the dip to a shallow oven safe dish.
- Top with remaining cheese. Bake for 15-20 minutes, or until cheese is browned, and dip is bubbling.
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