These Low Carb 3-Ingredient Spinach Artichoke Bakes were born out of a Sunday brunch at my aunt’s house, when we wanted something that felt light on the plate but still wonderfully rich and comforting. She pulled this together from what she had on hand: frozen spinach, jarred artichokes, and a good melting cheese. The result is a creamy, savory little mouthful that tastes like the center of a spinach-artichoke dip, but in tidy, golden baked mounds. With only three ingredients and a quick bake, they’re perfect for brunch, appetizers, or a simple low-carb snack.
Serve these warm, straight from the baking tray, with a simple green salad dressed in lemon and olive oil to balance the richness. They pair nicely with scrambled or poached eggs at brunch, or alongside roasted asparagus or tomatoes for a light supper. For entertaining, offer them as finger food with toothpicks, next to a crisp white wine or sparkling water with citrus. Because they’re rich and creamy, keep the rest of the plate fresh and bright—think sliced cucumbers, radishes, or a tangy slaw.
Low Carb Spinach Artichoke BakesServings: 12 small bakes (about 4 servings)
Ingredients
1 cup finely chopped cooked spinach, squeezed very dry (from frozen or fresh, packed)
1 cup finely chopped canned or jarred artichoke hearts, well drained and patted dry
1 1/2 cups shredded full-fat melting cheese (such as mozzarella, Monterey Jack, or a mild white cheddar), lightly packed
Directions
Preheat your oven to 375°F (190°C). Line a baking sheet with aluminum foil for easy cleanup, then lightly grease the foil with a little oil or nonstick spray so the bakes release cleanly.
Prepare the spinach: If using frozen spinach, thaw completely, then wrap it in a clean kitchen towel or several layers of paper towel and squeeze very firmly over the sink to remove as much moisture as possible. If using fresh spinach, quickly sauté it in a dry skillet until wilted, let cool, then chop finely and squeeze dry in the same way. You want it very dry so the bakes stay creamy instead of watery.
Prepare the artichokes: Drain the canned or jarred artichoke hearts very well. Pat them dry with paper towels, then chop them into small pieces about the size of peas or slightly larger. Removing excess moisture here also helps the bakes hold together and brown nicely around the edges.
In a medium mixing bowl, combine the squeezed-dry spinach, chopped artichoke hearts, and shredded cheese. Use a fork or your hands to mix thoroughly until the ingredients are evenly distributed and the cheese starts to clump everything together into a thick, sticky mixture.
Scoop heaping tablespoonfuls of the mixture onto the prepared foil-lined baking sheet, spacing them about 1 to 2 inches apart. Use your fingers to press and shape each scoop into a compact mound or slightly flattened dome, making sure there are no loose bits that could burn. Each mound should be about 1 1/2 inches wide.
Bake in the preheated oven for 14 to 18 minutes, or until the bakes are melted through, the edges are deeply golden and crisp, and the tops have small browned spots. Ovens vary, so start checking around 12 minutes and let them go a bit longer if you want extra-crispy edges.
Remove the tray from the oven and let the bakes sit on the foil for 5 minutes to firm up slightly; they will be very soft right out of the oven. Then gently loosen each mound with a thin spatula and transfer to a serving plate. Serve warm, while the centers are still creamy and the edges are pleasantly crisp.
Variations & Tips
For a sharper flavor, use a mix of cheeses—half mozzarella for melt and half grated Parmesan or aged cheddar for a nuttier, saltier edge. You can also use a smoked cheese for a subtle smoky note that pairs well with the earthiness of spinach. If you like a little heat, stir in a pinch of red pepper flakes or a few drops of hot sauce before baking (this technically adds an extra ingredient, but it won’t change the structure of the recipe). To keep the recipe strictly three-ingredient, rely on a more assertive cheese like sharp white cheddar or pepper jack for built-in seasoning. For a slightly fluffier texture that still feels rich, you can fold in one beaten egg to the mixture—this helps the bakes set more firmly and is helpful if your spinach or artichokes were a bit damp. These also reheat well: store leftovers in an airtight container in the refrigerator for up to 3 days and rewarm on a foil-lined tray at 350°F (175°C) until hot. Food safety notes: Always cool the bakes slightly before eating, as the centers can be very hot and may burn your mouth. If using canned or jarred artichokes, keep them refrigerated after opening and use clean utensils to avoid contamination. Make sure frozen spinach is fully thawed so you can squeeze out excess liquid; any remaining ice crystals can create steam pockets and uneven cooking. Discard any spinach or artichokes that smell off or appear slimy before use.
