COOKING VIDEO: Spinach and Artichoke Dip

It’s Low Carb Appetizer Season, hurrah!! Make this Spinach and Artichoke Dip for all of your social distancing gatherings, and be a hero! I heartily suggest whipping up this dip and the Whiskey Cheese Dip for the Super Bowl, and you can make the Rosemary And Thyme Pita Chips from Eat Happy Too to go along with them. As a result, you will have a very happy fam.

Firstly, I make this delicious dip for you in the video below, and secondly, you’ll get to see me being a 7th grade boy trapped in a middle aged lady’s body.

Shoutout to my favorite salt: Redmond’s Real Salt. It’s the best, and you should try it.

Want more Eat Happy inspiration? Make sure you sign up for the 31 Days of Meals plan and free recipe sampler here!

Spinach and Artichoke Dip

Yields Scant 3 Cups
Course Starters/Snacks
Cuisine Keto, Low Carb, NSNG, Vegetarian


  • 8 ounces cream cheese, brought to room temperature
  • 8 ounces sour cream
  • 1 tablespoon minced shallot
  • 1 teaspoon minced garlic
  • 2 green onions, white and palest green parts, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon ground cayenne pepper
  • 1 1/2 cups chopped fresh baby spinach leaves
  • 1 cup chopped artichoke hearts
  • 1/3 cup water chestnuts, chopped
  • 1/4 teaspoon smoked paprika


  • In a large mixing bowl, whisk together cream cheese and sour cream. Whisk in shallot, garlic, green onions, salt, pepper, and cayenne. Fold in spinach leaves, artichoke hearts, and water chestnuts. Pour into a serving dish, garnish with smoked paprika, and serve.
Tried this recipe?Let us know how it was!

Download the entire recipe pdf here:

Spinach and Artichoke Dip from Eat Happy Too by Anna Vocino

Find Eat Happy Too here (that’s the book where this recipe is from, please buy it).




  • Kathy Lorenzato / Reply

    Hi – I received your cookbooks for Christmas, and in looking through the first book, I got confused over the Cheesecake Tart, which I would like to make. I’ve never heard of a “pack of cream cheese.” Is that 8 oz? I was also confused at the 12 oz. bags of broccoli florets, or broken-up cauliflower. I buy whole vegetables at a time – my local stores (in No. California) don’t sell plastic bags of these vegetables. So I’m trying to guess how much I should buy. I will appreciate any clarification that you can send my way. Thanks.

    • 8 ounce standard brick of Philly cream cheese
      12 ounces of florets would be about 1-1/2 crowns chopped up. the recipes are forgiving and the amount of veg doesn’t have to be exact.

Leave a Reply

Your email address will not be published. Required fields are marked *

Sift Through Topics
More Recipes from Anna!
Subscribe to updates, new recipes, and guidance from Anna and receive “31 Days of Eat Happy” FREE…complete with recipes from Anna’s cookbooks. No spam ever…just the good stuff!