Hot Artichoke Dip with Peperoncini

We loved this creamy and slightly spicy Hot Artichoke Dip with Peperoncini, and it’s delicious served with toasted low-carb pita bread! And you can literally have this in the oven in less than 15 minutes!

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Hot Artichoke Dip is a much-loved classic appetizer that’s enjoyed by most people who like artichokes. And recently my niece and cooking assistant Kara and I got infatuated with the idea of how delicious this type of dip would be served with our favorite low-carb pita bread, for an appetizer that’s pretty carb conscious for something so delicious.

We experimented with a few different combinations for the artichoke dip, and along the way we discovered a few things:

• We liked the Hot Artichoke Dip best when the artichokes were pulsed in the food process so they’re somewhat finely chopped.
• Even though we both like mayo, we like the artichoke dip best with just cream cheese, sour cream, and Parmesan.
• We tried both diced green chiles and chopped peperoncini peppers to add a touch of spiciness to the artichoke dip, and both were good. (Kara and I both love Peperoncini peppers, but if you don’t usually buy those are aren’t a fan, the diced green chiles will also be good.

I’ll give instructions in this post for toasting the low-carb pita bread, and also some other options for dippers (for even fewer carbs and gluten-free). And if you like artichoke dip, I hope you’ll give our version a try.

What ingredients do you need?

• Artichoke Hearts packed in water (affiliate link)
• sliced green onion
• Sliced Peperoncini Peppers (affiliate link) or diced green chiles (affiliate link)
• cream cheese
• sour cream
• grated Parmesan cheese
• Spike Seasoning
• garlic powder
• black pepper
• Joseph’s Low-Carb Pita Bread (affiliate link) for serving, optional (see other options)

Is the Hot Artichoke Dip low in carbs?

Artichokes do have some carbs, but they also have fiber and this is something most people wouldn’t eat a huge amount of at once. With that in mind, one serving of this dip (about 1/3 cup) has about 6 net carbs. If you eat it with three triangles of toasted Pita bread, that adds about 3.5 net carbs.

What if you don’t want Peperoncini Peppers in the artichoke dip?

I realize that not everyone loves the spicy Peperoncini Peppers like I do! If you’re not a fan or don’t usually have them on hand you can substitute diced green chiles or Jalapenos for the Peperoncini. Or just omit it completely for a creamy and not spicy dip that will still be delicious.

What can you use for dippers that are gluten-free and lower in carbs?

As much as we loved this Hot Artichoke Dip with the toasted triangles of low-carb pita bread, it’s definitely not gluten-free. You could use toasted gluten-free pita bread if you don’t care about the carbs. If you want something to dip with that’s low-carb and gluten-free, I’d love this with red bell pepper strips, sliced jicama, celery, or sliced cucumber.

More Amazing Ideas for Low-Carb Appetizers:

Check out 50+ Low-Carb and Keto Appetizers to see more ideas from Kalyn’s Kitchen and around the web.

How to Make Hot Artichoke Dip with Peperoncini:

1. Take cream cheese out of the fridge to soften.
2. Preheat oven to 375F/190C. 
3. Drain artichokes in a colander.
4. Chop artichokes, slice green onions, and chop Peperoncini and put in food processor.
5. Process just until all the ingredients are in coarsely chopped pieces. 
6. Put softened cream cheese, sour cream, Parmesan cheese, Spike Seasoning, garlic powder, and black pepper in a bowl and combine.
7. Stir artichoke heart mixture into the cream cheese mixture, and gently combine.
8. Place dip mixture into baking dish.
9. Bake 30 minutes, or until the dip is bubbling hot and starting to slightly brown. 
10. Serve hot, with toasted triangles of Joseph’s Low-Carb Pita Bread (affiliate link), gluten-free pita bread, red bell pepper strips, sliced jicama, or celery. Or if you don’t care about the carbs use toasted bread or tortilla chips.

Toasting the Pita Bread for Hot Artichoke Dip:

1. You can toast my favorite low-carb pita bread in the Air Fryer or in the oven if you want to serve it with the artichoke dip.
2. We cut some pieces to fit more in the air fryer basket or on the cookie sheet, but in general I recommend toasting the pita bread whole and then cutting into triangles with Kitchen Shears (affiliate link) when they start to get firm.
3. Be careful not to overcook, or the pita will break apart into pieces when you try to cut them. 
4. In my Cuisinart Convection Air Fryer Toaster Oven (affiliate link) we used the Toast setting at about 375F and toasted the pita bread 2 – 3 minutes. (No need to turn them)
5. In the oven we preheated to 375F/190C and toasted the pita bread on a baking sheet for about 5 minutes.
6. Cut pita into triangles right when you take it out of the oven or Air Fryer, and serve warm, with Hot Artichoke Dip.

More Tasty Dips to Try:

• Sheila’s Shrimp Dip Recipe
• Southwestern Ranch Dip 
• Whipped Feta Dip with Sumac
• Grandma Denny’s Homemade Ranch Dip
• Greek Dip with Tomatoes and Feta

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Yield: 10 servings

Hot Artichoke Dip with Peperoncini

Prep Time 10 minutes

Cook Time 30 minutes

Additional Time 10 minutes

Total Time 50 minutes

We loved this creamy and slightly-spicy Hot Artichoke Dip with Peperoncini, but if you're not a fan of those spicy peppers you can make this with diced green chiles or Jalapenos as well.

Ingredients

• one 14 oz. can artichoke hearts in water
• 1/4 cup sliced green onions
• 1/4 cup sliced Peperoncini peppers (more or less to taste; see notes)
• 8 oz. cream cheese
• 1 cup sour cream
• 1 cup grated Parmesan
• 2 tsp. Spike Seasoning (see notes)
• 1/2 tsp. garlic powder
• 1/4 tsp. black pepper
• Joseph's Flax, Oat Bran, and Whole Wheat Pita Bread for serving, optional.

Instructions

1. Take cream cheese out of the fridge and let it soften on the counter.
2. Preheat oven to 375F/190C. Spray baking dish with non-stick spray if desired.
3. Drain artichokes in a colander placed in the sink. Pat dry with paper towels if they still seem wet.
4. Chop artichokes, slice green onions, and chop Peperoncini peppers (or other peppers) and place in food processor, using the steel blade.
5. Process just until all the ingredients are in coarsely chopped pieces about the same size. (Keep them a bit chunky to add texture to the dip.)
6. In a plastic or glass bowl combine softened cream cheese, sour cream, Parmesan cheese, Spike Seasoning, garlic powder, and black pepper. Stir to combine well.
7. Stir artichoke heart mixture into the cream cheese mixture, and gently combine.
8. Place dip mixture into a glass or crockery baking dish that holds at least one quart.
9. Bake 30 minutes, or until the dip is bubbling hot and starting to slightly brown on top. (You can cook it a bit longer if you prefer a browned Parmesan crust.)
10. Serve hot, with toasted triangles of Joseph's Low-Carb Pita Bread (affiliate link), gluten-free pita bread, red bell pepper strips, sliced jicama, or celery. Or if you don't care about the carbs use toasted bread or tortilla chips.

Notes

If you're not a fan of peperoncini peppers or don't have them on hand, you can use diced green chiles or Jalapenos. Or omit that completely for a less spicy dip.

Use any all-purpose seasoning blend if you don't have Spike Seasoning.

See tips in the post for other serving options besides the toasted pita bread if you need something gluten-free or lower in carbs.

Nutritional information is for dip only and doesn't include toasted pita bread or other types of dippers.

Recipe created by Kalyn and Kara after several experiments!

Nutrition Information:

Yield:

10

Serving Size:

1/3 cup
Amount Per Serving: Calories: 190Total Fat: 15gSaturated Fat: 8.5gUnsaturated Fat: 4.5gCholesterol: 45mgSodium: 721mgCarbohydrates: 8.8gFiber: 2.5gSugar: 2.2gProtein: 6.1g

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
With a moderate serving size, this Hot Artichoke Dip could be a special occasion treat for low-carb diets; use vegetable dippers for Keto or gluten-free. With the ingredients we used this is high in fat for the original South Beach Diet, but you could make a more SBD friendly version using reduced fat cream cheese and sour cream.

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