Keto Spanakopita Dip is rich and super cheesy with four kinds of cheese, and garlic and dill bump up the flavor!
I never heard anyone complaining of too many cheesy dip recipes. (I mean, is there such a thing as too much cheese?!) With that in mind, here I took inspiration from delicious Greek cuisine and made a low carb version of Spanakopita, no crispy crust needed!
My Keto Spanakopita Dip uses four different cheeses for different textures, flavors, and gooey cheesy melty-ness. Cream cheese makes the perfect creamy base. Mozzarella melts well and gives this dip a great “cheese pull” effect. Sharp white cheddar adds richness and complexity. Lastly, feta adds tangy, salty flavor and crumbly texture. Garlic and dill add a lot to the flavor profile too!
You can use anything you want for dipping here. I whipped up my own low carb tortilla chips, as a play on the crispy phyllo crust. However, celery sticks or cucumber slices would also be delicious.
Greek cuisine is from the Mediterranean area, and as such, it commonly includes the following:
- Olives and olive oil
- Cheese and yogurt
- Fresh herbs
- Grains, especially wheat
- Meat, often lamb
You can read more about Greek food on Wikipedia.
Delicious Greek Inspired Recipes to Try:
- Low Carb One Pan Greek Baked Chicken Dinner with Tzatziki Sauce
- Greek Salad Bowls with Spiced Lamb Burgers
- Lower Carb Beef Eggplant Moussaka Casserole
- Roasted Greek Potatoes
What is Spanakopita?
Spanakopita is a savory Greek pie with a spinach and feta cheese filling and phyllo crust.
Now, of course my recipe for Keto Spanakopita Dip isn’t an authentic Spanakopita recipe! Authentic Spanakopita is a pie, and it uses phyllo dough for a crunchy golden crust to encompass the savory spinach-based filling. Although it’s delicious, traditional Spanakopita is high in carbs so I took the same flavor profile and remade it into a low-carb and keto-friendly version – in dip form!
I wanted to remake this classic Greek recipe into something that can easily fit into a ketogenic lifestyle. The easiest way to do that was to omit the phyllo and use cheese as the base! There’s still spinach in this recipe, but it’s quite a bit less. The main flavors in this four-cheese dip are garlic, dill, and of course the four different kinds of cheese!
This recipe is great to have on hand as an appetizer for a party. Or you can whip it up and keep it in the fridge and treat it as a keto fat bomb. To do so, heat one portion (or half a portion, if that’s what fits into your macros) at a time.
It’s sure to be a hit with both keto and non-keto eaters! I served this dip with my easy homemade low carb tortilla chips.
More Low Carb and Keto Dip Recipes to Try:
- Chile Relleno Dip
- Baked Creamy Garlic Parmesan Hot Artichoke Dip
- Warm Cheesy Garlic and Kale Dip
- Mexican 7 Layer Dip
- Spinach Artichoke Dip
- Buffalo Chicken Dip
- Sugar Free Turtle Cheesecake Dip
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Keto Spanakopita Dip
- 1/2 tablespoon extra-virgin olive oil
- 2 medium cloves garlic crushed
- 1 cup baby spinach leaves
- 4 ounces cream cheese cut into cubes
- 4 ounces shredded mozzarella
- 4 ounces shredded white cheddar I used Cabot Legacy Collection White Oak Cheddar Cheese
- 1 tablespoon fresh minced dill or 1 teaspoon dried dill
- 1 ounce crumbled feta
- Fresh parsley leaves for the top
- Preheat the oven to 425F.
- Heat the oil in a small skillet over medium heat. Once hot, add the garlic and spinach, and cook until the spinach is wilted, about 1 to 2 minutes, stirring constantly. Spread this into the bottom of a 1-quart baking dish or gratin dish.
- Add the cream cheese to the dish, and then the mozzarella, cheddar, dill, and feta.
- Bake until the cheese is golden and bubbling, about 15 minutes.
- Sprinkle the fresh parsley on top.
- Serve warm.
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!