Cheesy Keto Spinach Dip w/Roasted Red Peppers

Ooey gooey cream cheese melds with roasted red peppers and garlic for this Cheesy Keto Spinach Dip

I love this Keto Spinach Dip. I make it as often as I possibly can. Want to talk about a fat bomb? No worries there! I should tell you to eat this in moderation because it’s very keto. And by that I mean it’s VERY high in calories, but hey, you’re not eating bagels anymore, you deserve some freaking dip!

In this recipe, you can roast your own red peppers (simply core and cut in half, then glaze with olive oil, bake until soft, then broil at the end) OR, you can find them pre-roasted at the grocery store. Honestly, you could just chop them small and add them raw as well, I’ve done that too.

This cheesy keto spinach dip can be made in a slow cooker to keep warm when serving at parties, or you can bake it in the oven until it gets all hot and bubbly. For the slow cooker, you’ll want to at least double it. Whichever method you choose, this is one delicious dip that even non-ketoers will enjoy.

Cheesy Keto Spinach Dip w/Roasted Red Peppers

Servings: 12

Prep Time: 10 minutes | Cook Time: 25-30 minutes or 2-3 hours in a slow cooker | Total Time: 40 minutes/2-3 hours depending on cooking method

Nutritional Facts: 3g Net Carbs | 367 Calories | 7g Fat | 25g Carbs | 28g Protein | 4g Fiber

Ingredients:

• 16 oz cream cheese
• 1 tbsp, minced garlic
• 1/2 cup, grated parmesan cheese
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1 cup, chopped roasted red peppers
• 2 cups frozen spinach
• 1 cup, shredded parmesan cheese

Steps:

1. If you want to use a slow cooker, preheat it to Low. If you prefer to cook this dip in the oven, preheat it to 375 degrees F.
2. Microwave the cream cheese for about a minute to soften and add to a bowl or slow cooker.
3. Stir in garlic, grated parmesan, salt, garlic powder, and roasted red peppers.
   
   
4. In a skillet, over medium-high heat, saute the spinach until melted and warm. Be careful not to brown it. Once it’s melted, transfer to a strainer and strain out any excess liquid. Then add to dip mixture and combine.
5. If you are using a slow cooker, top with shredded parmesan and let the dip cook for 2-3 hours. If you want to cook it in the oven, transfer the dip mixture from the bowl, into a cast iron pan or oven-safe baking dish. Top with shredded parmesan and bake at 375 degrees F for 25-30 minutes or until melted and bubbly.
   
6. Serve with low carb veggie sticks or cheese chips, and enjoy.
   
   
   
   This recipe was originally published in 2017 and has been updated. 

Cheesy Keto Spinach Dip w/Roasted Red Peppers

Print Recipe

5 from 5 reviews

This cheesy keto spinach dip can be made in a slow cooker to keep warm when serving at parties, or you can bake it in the oven until it gets all hot and bubbly. Whichever method you choose, this is one delicious dip that even non-ketoers will enjoy.

• Author: Amanda C. Hughes
• Prep Time: 10 minutes
• Cook Time: 20-30 minutes or 2-3 hours in a slow cooker
• Total Time: 40 minutes/2-3 hours depending on cooking method
• Yield: 12 Servings 1x
• Category: Snacks

Ingredients

Scale 1x2x3x

• 16 oz cream cheese
• 1 tbsp, minced garlic
• 1/2 cup, grated parmesan cheese
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1 cup, chopped roasted red peppers
• 2 cups frozen spinach
• 1 cup, shredded parmesan cheese

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Instructions

1. If you want to use a slow cooker, preheat it to Low. If you prefer to cook this dip in the oven, preheat it to 375 degrees F.
2. Microwave the cream cheese for about a minute to soften and add to a bowl or slow cooker.
3. Stir in garlic, grated parmesan, salt, garlic powder, and roasted red peppers.
4. In a skillet, over medium-high heat, saute the spinach until melted and warm. Be careful not to brown it. Once it’s melted, transfer to a strainer and strain out any excess liquid. Then add to dip mixture and combine.
5. If you are using a slow cooker, top with shredded parmesan and let the dip cook for 2-3 hours. If you want to cook it in the oven, transfer the dip mixture from the bowl, into a cast iron pan or oven-safe baking dish. Top with shredded parmesan and bake at 375 degrees F for 25-30 minutes or until melted and bubbly.
6. Serve with low carb veggie sticks or cheese chips, and enjoy.

Notes

You can roast your own red peppers (simply core and cut in half, then glaze with olive oil, bake until soft, then broil at the end) OR, you can find them pre-roasted at the grocery store.

Nutrition

• Serving Size: 12
• Calories: 367
• Fat: 7g
• Carbohydrates: 24g
• Fiber: 4g
• Protein: 28g

Looking for another party-friendly recipe? Try my Scrumptious Cream Cheese Dip recipe next.