Keto Chicken Artichoke Dip
This delicious recipe for Keto Chicken Artichoke Dip is an amazing hot dip that makes a great low carb appetizer.
Keto Chicken Artichoke Dip
Ringing in the New Year without loading up on carbs is going to be a little easier this year with the addition of this amazing Keto Chicken Artichoke Dip.
This creamy chicken artichoke dip is made with Havarti, smoked Gouda, and cream cheese, shredded chicken, artichoke hearts, spinach, and bacon all baked together into a delicious hot dip that you can eat with a spoon…seriously, I have eaten it with a spoon….
To turn this chicken artichoke dip into a bite-sized appetizer all you have to do is scoop it into crisp cups made from baked Parmesan cheese. They make an amazing keto appetizer recipe for parties and the best part is you can make everything ahead of time and on party day all you have to do is bake the dip and scoop it into the pre-made Parmesan cups.
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How to Make Keto Chicken Artichoke Dip:
- Preheat to 350 degrees F.
- In a large bowl combine the shredded chicken and the softened cream cheese mixing thoroughly.
- Stir in the remaining ingredients, mixing thoroughly
- Pour mixture into an 8×8 inch baking dish and top with remaining bacon bits.
- Place in the oven and bake for 25-30 minutes.
- Remove the dip from the oven and let cool for 10 minutes before serving. If you are using Parmesan cups you will now scoop approximately 1 tablespoon of dip into each cup.
How to Make Parmesan Cups:
- Preheat the oven to 400 degrees F.
- Line a baking sheet with parchment paper or a silicone mat.
- Place tablespoons of shredded Parmesan on the lined baking sheet approximately 2 inches apart. Keep the piles in tight, circular mounds. I don’t suggest making more than 4 at a time since you’ll have to work quickly once them come out of the oven.
- Bake for 4-5 minutes until the Parmesan is melted and begins to brown.
- Remove from the oven and let cool for 30 seconds before pressing them into a mini muffin tin to shape them. Work quickly! If they harden before you are done you can place them back in the oven for 30 seconds to make them pliable again.
- Wipe the grease off of the lined baking sheet in between batches.
You can make your Parmesan Cups up to 2 days in advance. Bake them, shape them, and let them cool completely before storing in an airtight container.
What to Serve with Chicken Artichoke Dip:
These crisp little cheese cups are a fun way to serve up individual portions of chicken artichoke dip but if you don’t have time to make them don’t worry! This hot artichoke dip is just as good when it is served with celery, cucumbers, bell peppers, and even crackers if you have some carb-lovers attending the party 🙂
Looking for More Hot Dip Recipes?
- Crock Pot Buffalo Chicken Dip
- Dr Pepper BBQ Chicken Dip
- Buffalo Chicken Jalapeno Popper Dip
- Cheesy Corn Dip
- Caramelized Onion and Bacon Skillet Dip
- Baked Caprese Dip
- Mississippi Sin Dip
- Bacon Artichoke Dip
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Keto Chicken Artichoke Dip
Ingredients
Keto Chicken Artichoke Dip
- 1 cup Shredded Chicken
- 6 slices Bacon, cooked and chopped (set aside 1/2 for topping)
- 7 oz. Quartered artichoke hearts, drained and chopped
- 1 ounce Fresh baby spinach, chopped
- 1/4 c Mayonnaise
- 2 ounces Cream cheese, softened
- 5 ounces Smoked Gouda, finely chopped or shredded
- 3 ounces Havarti or Gruyere, finely chopped or shredded
- 1 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
Parmesan Cups
- 8 ounces Parmesan, finely shredded
Instructions
Keto Chicken Artichoke Dip
- Preheat to 350 degrees F.
- In a large bowl combine the shredded chicken and the softened cream cheese mixing thoroughly.
- Stir in the remaining ingredients, mixing thoroughly
- Pour mixture into an 8×8 inch baking dish and top with remaining bacon bits.
- Place in the oven and bake for 25-30 minutes.
- Remove the dip from the oven and let cool for 10 minutes before serving. If you are using Parmesan cups you will now scoop approximately 1 tablespoon of dip into each cup.
Parmesan Cups
- Preheat the oven to 400 degrees F.
- Line a baking sheet with parchment paper or a silicone mat.
- Place tablespoons of shredded Parmesan on the lined baking sheet approximately 2 inches apart. Keep the piles in tight, circular mounds. I don’t suggest making more than 4 at a time since you’ll have to work quickly once them come out of the oven.
- Bake for 4-5 minutes until the Parmesan is melted and begins to brown.
- Remove from the oven and let cool for 30 seconds before pressing them into a mini muffin tin to shape them. Work quickly! If they harden before you are done you can place them back in the oven for 30 seconds to make them pliable again.
- Wipe the grease off of the lined baking sheet in between batches.
Notes
Nutrition
