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Spinach & Artichoke Dip With Lump Crab {Keto, Low Carb}

Hot Spinach and Artichoke Dip with Lump Crab {Keto, Low Carb}

Course Appetizer
Servings 8


  • 10 oz fresh baby spinach
  • 3 T butter
  • 3/4 tsp crushed pepper
  • 14 oz can artichoke hearts in brine (not oil) chopped
  • kosher salt to taste
  • black pepper to taste
  • 1 garlic clove minced
  • 1 T almond flour
  • 2 c half and half
  • 2 scallions sliced
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • pinch paprika
  • 2 oz cream cheese
  • 3/4 c shredded Gruyere cheese
  • 3/4 c shredded whole milk mozzarella cheese
  • 3/4 c shredded white cheddar cheese
  • 3/4 c shredded Fontina cheese
  • 8 oz jumbo lump crab
  • zest from 1 lemon
  • 2 T chopped fresh parsley
  • freshly grated Parmesan for sprinkling


  • Preheat oven to 500 degrees.
  • Bring a large pot of salted water to a boil. Blanch spinach in the water for about 40 seconds then remove and shock in a bowl of ice water. Squeeze spinach in a cheesecloth to drain and rough chop.
  • Melt butter in a large skillet over medium heat then add crushed pepper, artichokes, garlic clove, salt and pepper.
  • Add almond flour to the skillet and cook for a minute, then add half and half and stir until thickened a bit.
  • Add scallions, garlic powder, onion powder and paprika.
  • Add cream cheese and stir until melted.
  • Turn the heat off. Mix all cheeses together in one bowl and add 3/4 of it to the skillet and stir until melted.
  • Add crab and lemon zest
  • Add spinach and parsley. Test for salt and pepper.
  • Place in cast iron skillet and sprinkle remaining cheese on top and grate fresh Parmesan all over to coat.
  • Place in a 500 oven for 10-15 minutes or until bubbly. Allow to cool for 10 minutes. Serve with fried CutdaCarb chips. Say Grace and enjoy!
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