LahLa’s Spinach Artichoke Casserole, Keto Friendly!

When I made this casserole for the first time, I knew it was too good not to share, so this time I took pictures. I’m excited to debut my first online recipe!

Let’s Get Started!

Here are the ingredients you’ll need. This is my favorite version, but as you scroll, if you wish it was faster or easier, I provide a few substitutions at the end. Either way, we’ll be eating this delicious Keto Friendly Spinach Artichoke Casserole very soon!

  • 4 oz Raw Spinach
  • 5 oz Artichoke Hearts in Oil
  • 4 oz Cream Cheese, softened
  • 4 tbsp Mayonnaise
  • 1 1/4 cup of Italian Blend Cheese
  • 2 tsp Minced Garlic
  • 2 tsp Extra Virgin Olive Oil
  • Juice of 1/2 small or 1/3 regular lemon
  • Salt and Black Pepper to taste ( I like a lot…)

As you bring your cream cheese to room temperature, preheat your oven to 350 degrees. In a large pan, heat the olive oil and garlic to a light sizzle. Once you smell it, you’re ready for the next step!

Add the spinach and keep the burner on low. Toss occasionally for consistency. Meanwhile, chop the artichoke hearts into smaller pieces.

Once the spinach is cooked, add the artichoke hearts. They don’t need drained and the oil they were in helps keep this casserole moist and deliciously gooey! Stir them together, turn the burner off, and cool.

Once the pan is warm but not hot, add the cream cheese, mayonnaise, lemon juice, and salt and pepper and stir. Add 3/4 cup of the Italian Blend cheese and stir. Now You’re ready to dish it up! Spray your baking dish or dishes with olive oil (lids too) before filling.

Put the remaining cheese on top of your casserole dish, or if you’re using individual dishes, like I did with my Staub Cocotte set, divide the remaining cheese evenly.

Ready to bake? If you don’t have lids, just use foil but remember to spray it so it doesn’t stick. 20-25 minutes is a good baking time estimate depending on your dish.

So as you’re thinking about making it, or letting it cool before you eat it (which I highly recommend!), let me point out a few ways to make this recipe a little quicker or easier if you’re interested:

  1. Spinach: feel free to use frozen chopped spinach, just stick to the quantity or make a larger batch, and MOST IMPORTANTLY, squeeze the water from the spinach. This spinach does not need to be cooked in a pan, you can and it will integrate the flavors better, but you don’t have to.
  2. EVOO and garlic: As mentioned above, you don’t HAVE to cook them in a pan. The garlic, especially develops a deeper flavor but if it’s going to be a game changer, skip it.
  3. If you chose not to pre-cook any of the above, just mix the ingredients together in a mixing bowl. Still remember to divide the cheese so you can put some on top.
  4. Oh, yeah, the CHEESE! You can easily substitute the Italian blend cheese for mozzarella and/or provolone up to a cup, then make the last 1/4 cup Parmesan. As for what goes in and what goes on top, it’s up to you. You can mix it all and divide it or top it with Parmesan.
  5. Many of the small dishes, like the Staub I used, can be baked in, frozen, and microwaved. This makes it easier to make multiple meals ahead of time that you can have ready in about three minutes!

Feel Free to Share Your Pictures and Thoughts! Bon Appetit!