This casserole takes all the things to love about spinach and artichoke dip and turns them into casserole. This Keto Spinach and Artichoke Casserole makes a great versatile side dish that can complement any number of main courses. Try it for your next dinner party and it’s sure to be a hit!
Preheat your oven to 250 degrees F. Cut your bread into 1-inch cubes. Spread them on a rimmed baking sheet and place in the oven for 20 minutes. Remove, toss, and return them to the oven for another 20 minutes. Remove and let cool. Increase the oven temperature to 350 degrees F.
12 slices White Keto Bread
Roughly chop the spinach and the drained artichoke hearts.
Heat 1-2 tablespoons of oil over medium high heat. Saute the spinach until completely wilted. Add the garlic and cook for 30 seconds more. Salt and pepper to taste. Place the cooked spinach in a cheesecloth or strainer to remove excess liquid. (Cheesecloth works best.) Set aside.
Mix in the spinach, artichoke hearts, and garlic until evenly distributed.
Pour the mixture into a greased 9x13 inch. Top with the remaining ½ of the grated parmesan cheese. If you are prepping this advance, you can pause at this point, cover the casserole dish and store it in the fridge up to a day in advance until you are ready to bake it.
Bake at 350 degrees F for 45 - 50 minutes.
Serve warm. (See Notes for alternative serving suggestion.)
Equipment
Rimmed Baking SheetI line mine with heavy duty aluminum foil for easy clean up.
Cheesecloth or Strainer for straining the cooked spinach
Grater if you can’t find or don't want to use pre-shredded cheese
For the bread, if you are not trying to keep this keto / low carb, you can use regular white bread. The number of slices–12–is based on the relatively thin slices that my keto bread comes in. This should be about 8 ounces of bread cubes (dried).
If you want it to be keto, but don’t have access to store-bought keto bread, I would suggest using this Keto Cheesy Skillet Bread recipe from All Day I Dream About Food. Just make it, cube it, and then dry out the cubes in the oven like you would with the store-bought bread. However, it will take a bit longer. Just keep an eye on it so that you don’t burn your hard work.
Cheese
I topped this with parmesan cheese. However, you could also use some provolone or more mozzarella.
Stock
I used my Homemade Chicken+ Broth, because that’s what I happened to have. However, you could use vegetable stock to keep this dish vegetarian if you prefer.)