These Keto Spinach Artichoke Dip Pull-Apart Rolls are a great low-carb appetizer and party food!
To quote everyone’s second (or third) favorite black-eyed pea, Will.I.Am; “Oh hot damn, this is my jam!” But seriously, these Keto Spinach Artichoke Dip Pull-Apart Rolls are the most popular recipe on Cast Iron Keto for a reason (just make sure you follow the directions). If you are looking for a fantastic keto appetizer for a party, look no further. How about something to take the place of all those carb-heavy snacks to enjoy while you’re watching the big game, this is it. Even if you just want a peaceful night at home piled up on the couch browsing Netflix, these are perfect movie time snacks.
There are a few recipes on this site that use the basic roll recipe, so I’m going to take an opportunity here to answer some of the most frequently asked questions:
Q: Can I use coconut flour instead of almond flour?
A: No, coconut flour requires more moisture than almond flour, but I do have a recipe for a keto focaccia that uses coconut flour.
Q: That’s a lot of baking powder/My rolls taste bitter what did I do wrong?
A: Yes it is a lot of baking powder, but we are making bread… out of cheese. If your finished rolls have a bitter taste, it is most likely due to using a low-quality baking powder, opt for aluminum-free and it won’t be an issue.
Q: Is the dough supposed to be this gooey/sticky?
A: I wish it were easier to work with, but if you chill it both before and after rolling it into balls you’ll have no problem. If I can do it, so can you… trust me.
If you’re not a fan of spinach artichoke dip, but still want to indulge in this ring of deliciousness don’t worry, you’ve got options (but keep in mind the baking time and adjust accordingly). The day before this recipe went live I asked readers what they thought would be delicious in the center and here are a few of my favorite responses:
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Bacon (not a dip, but why not?)
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Cinnamon Butter
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Guacamole
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Sausage Gravy
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Bacon Ranch Dip
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Pizza Dip
- Reuben Dip
So if you make these bad boys just like they are or with any other drool-worthy middle definitely share your creation with us on social media, I’m excited to see what you guys come up with!
Keto Spinach Artichoke Dip Pull Apart Rolls
Ingredients
Rolls:
- 6 ounces cream cheese block – not spreadable – no additives
- 2 1/4 cups shredded mozzarella cheese low moisture – part-skim – no additives, preservatives, etc
- 3 large eggs
- 2 1/4 tablespoons aluminum-free baking powder
- 1 cup + 1/2 tablespoon almond flour
Spinach Artichoke Dip:
- 1 7 oz can artichoke hearts, drained and finely chopped
- 4 ounces cream cheese
- 1/2 cup mozzarella
- 1/4 cup parmesan cheese
- 1/4 cup sour cream
- 1 1/2 cups fresh spinach finely chopped
- 1 clove garlic minced
- 1/4 onion minced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Preheat the oven to 400° F
- In a small pot over low heat melt the cream cheese and mozzarella together. It should resemble a thick gooey paste. You can also use the microwave.
- Add the melted cheeses to a large bowl along with the baking powder, almond flour, and eggs. Mix until smooth and refrigerate 10-20 minutes. Roll into 12 balls and chill in the refrigerator for at least another 10 minutes until set.
- While the dough is chilling make the spinach dip, simply mix all of the ingredients together in a large bowl until combined.
- Place the dough balls around the edge of the skillet touching on each side. Fill the center with the spinach dip. Bake for 17-20 minutes until the rolls are fluffy, golden brown, and cooked through. Serve.
Nutrition
Nutritional values are estimates only and do not include carbs from sugar alcohols.
What size pan are you using?
10.5"
hmmm your spinach artichoke sauce is just begging for some bacon! will try this recipe tonight! by curiosity what size is your cast iron skillets?
Bacon would be delicious in this! This is a 10.5"
Can I make this in the morning, keep in the fridge, than bake and serve in the afternoon for happy hour?
Deborah
Hi Deborah! Most definitely, that will work really well.
Thanks so much for this recipe. Cannot wait to make this at home! Artichoke dip is one of my favorites.
Thanks Billy, let us know how it turns out for you!
How much is considered a serving? Is it one roll with a little dip?
Hi Diana, you can always find the serving size at the top of the recipe card, it’s a little small so it’s easy to miss. This recipe serves 12 so since there are 12 rolls it would be one roll with 1/12th of the dip.
How much dip does this make??
It makes about 3.5 cups of dip. The recipe serves 12 as listed at the top of the recipe card, hope that helps!
Absolutely love love love this! I was making this again while camping and only had 1/2 cup of almond flour left, so I used that and 1/4 cup coconut flour. It came out amazing and was not sticky. THANK you for all the wonderful recipes.
Great to hear that! Thanks for sharing.
I just made this. My rolls didn’t cook all the way even after 23 minutes. The tops were brown so I didn’t want to cook any more. Do you think starting with the skillet already hot might help, like with the dinner rolls? Otherwise, I loved this and will do it again!
I would check to see if your oven temperature is correct, we use a cheap oven thermometer and it’s insane how often oven temperatures are WAY off.
If that checks out then I would suggest covering the top with aluminum foil half-way through and continuing to cook a few more minutes to finish cooking the inside of the rolls. The rolls will continue to cook a bit once removed from the oven so it may be as simple as letting it rest for 15 minutes or so. Hope this helps!
What do you use to grease your cast iron skillet? And could you use a different dish to bake it in?
Thanks Beth
Hi Beth, yes you can use a different dish. We’re using butter to grease the pan in this recipe.
I used bacon frease, it was yummy!
Great recipe!!! It turned out just like the picture and it tasted fabulous!!!!
Can’t wait to try more of your recipes.
Great to hear that!
Would it be ok to use chopped frozen (thawed) spinach?
I wouldn’t, the texture and taste won’t be quite the same.
Making this for the first time today. The rolls are SUPER sticky. When you said to roll into balls and chill again, it was almost impossible to “roll.” I blobbed them onto a cookie sheet with parchment paper and chilled them that way. Is this okay or did I do something wrong with the recipe?
What is the serving size?
Serving size is listed at the top of the recipe. Hope that helps!
Howdy. I am making this tomorrow for the Superbowl with buffalo chicken dip. I don’t have a cast iron frying pan so could I just use a 9" round glass pie dish? Would I need to change temps or cooking times for that?
That will work just fine! No need to change the cooking time.
Will this be OK at room temperature, or is hot a must? I’m needing an appetizer for after a memorial service and womder if it would hold for 90 minutes, or should I opt for something else?
Room temperature should be fine!
Do you use red onion? I see a little pop of color in the photo. If so, it would be nice to include that info in the recipe.
I opted for a couple of tablespoons of diced orange bell pepper.
Hi Adriana, onion is included in the recipe, any color will work but red is typically our go to.
How many servings are in this delicious recipe? Thank you!
12 – you can see the servings for each recipe in the recipe card.
These were fabulous! I took them to a reception after a memorial sevice and they flew off the table! I added for dashes of Louisiana Hot sauce, a dash of garlic salt and 2 tbsp diced orange pepper for color. It was so good I was not tempted by the coconut cake and flan that were on the table.
I made the dough and put the balls in my dish the night before. Brushed with oil and covered it with plastic wrap. The artichoke spinach dip was in a plastic container. The next day brought it out of the fridge an hour before baking. They turned out beautifully. I kept the warm dish in an insulated bag for an hour while the service was under way. The dip was still warm and delicious at serving time.
I just made this to the recipe as written, but I added 3 ounces of avocado fried unbreaded and skinned chicken breast. Because I wanted to take some to work for lunch tomorrow. It’s devine! My couldn’t tell it didn’t have any wheat in it! It was super easy! It just plain good. Thank you for the recipe!
Can I make this ahead of time and bake maybe 4 hours later? Or shall I partially bake and finish baking at the event?
You can make it ahead or bake at the even. I wouldn’t partially bake but you can go ahead and assemble the dip and rolls.
What is the right size of cast iron pan to use for this recipe? I didn’t see it listed in the directions and wish to make it for an event that I am going to. Thank you!
This is a 10.5″ skillet
Super delicious it’s now a staple snack in our family’s meal plan thank you so much Cast Iron Keto for such great recipes.
Hi. Does the recipe call for a 17 oz can or a 7 oz can of artichoke hearts? Can I use frozen artichoke hearts instead of canned artichoke hearts?
Hi Tobi, that is (1) 7-oz can. You can definitely use frozen ones, just be sure to thaw them well and drain.
What if I don’t have a cast iron skillet
You can use any baking dish that is roughly the same size as the called for skillet.
Don’t have almond flour can’t find anywhere. Would it be ok to use coconut flour it’s all I have.
Hi Jenn! No, coconut flour will not work in this recipe, sorry!
I see a lot of posts about making this a few hours ahead.
Would it be ok to make the day before?
Thanks!
Tracy
It will be fine a day or two before!
We are nut free due to severe allergies. What can I substitute for the almond flour?
Hi B – feel free to take a look at the comments on our roll post where some readers had success swapping in coconut flour.
I made this recipe tonight and it turned out fantastic and delicious!! My dough was extremely sticky and it would not roll at all into any sort of ball dough form even after chilling. But thats okay! I dropped table spoons full around the edge of the pan and they came out looking great! I keep my flour in the freezer so I’m not sure if that has anything to do with it or not. The rolls do have a slight bitter taste due to the baking powder but I can only taste it when eating a roll without any dip with it.. The dip is great! I added a bit more parmesan and mozzarella cheese on top after baking and it was excellent. This would be even better with bacon crumbles in it. You could add chicken and mushrooms and even add veggies like broccoli or cauliflower…..so many variations to be made. LOVE IT!!