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Pesto Spinach and Artichoke Dip

An image of prepared Pesto Spinach and Artichoke Dip made with artichoke hearts, garlic, Prego® Creamy Parmesan Pesto Sauce, cream cheese and spinach.
  • prep time: 10 min
  • total time: 20 min
  • serves: 18 people
  • calories: 85 1 serving

This Pesto Spinach and Artichoke Dip is the reboot dip recipe you didn't know you needed.  It's so easy- you can make it right on the stovetop in 20 minutes, and it's keto-friendly and low carb!  Just saute chopped artichokes and garlic, then stir in creamy Parmesan pesto sauce, cream cheese, spinach and lemon zest and cook until hot.  The creamy Parmesan pesto sauce and the lemon zest add layers of flavor that your old dip can't match.  Give it a try and see for yourself!


  • 1 tablespoon olive oil
  • 1 can (about 14 ounces) artichoke hearts, drained and chopped
  • 3 cloves garlic, minced
  • 1 jar (14.5 ounces) Prego® Creamy Parmesan Pesto Sauce
  • 8 ounces cream cheese, softened
  • 10 ounces chopped frozen spinach, thawed and well drained
  • 1 tablespoon grated lemon zest


  • Tips

    • If you want the top of the dip browned, prepare as directed, then sprinkle with 2 tablespoons grated Parmesan cheese and broil for 3 to 5 minutes or until lightly browned.
  • Step 1

    Heat the oil in a 10-inch cast-iron skillet over medium heat.  Add the artichokes and garlic and cook and stir for 3 minutes.

  • Step 2

    Increase the heat to medium-high.  Stir in the sauce and cream cheese and heat to a boil.  Reduce the heat to medium-low.  Stir in the spinach and lemon zest and cook until hot.  Serve warm with your favorite dippers.

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Made With

Calories 85
Total Fat 7 g
Sat. Fat 3.3 g
Trans Fat 0 g
Cholesterol 23 mg
Sodium 220 mg
Total Carb 4 g
Dietary Fiber 1 g
Sugar 0 g
Protein 2 g
Vitamin D 1 %DV
Calcium 4 %DV
Iron 2 %DV
Potassium 2 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.