Hot Spinach and Artichoke Dip
This quick and easy hot spinach and artichoke dip combines thawed spinach and artichoke hearts with softened cream cheese, sour cream, mayonnaise, and Parmesan. Seasoned with red pepper flakes, salt, and garlic powder, it's briefly cooked and then mixed until creamy. Serve this savory, warm appetizer immediately, perfect for parties or a delightful snack.
Equipment
- 1 Medium Saucepan For boiling spinach and artichokes.
- 1 Colander For thoroughly draining cooked vegetables.
- 1 Microwave-Safe Mixing Bowl For softening cream cheese and combining ingredients.
- 1 Rubber Spatula or Sturdy Spoon For mixing and combining ingredients effectively.
Ingredients
Main
- 1 cup thawed chopped frozen spinach
- 1 1/2 cups thawed chopped frozen artichoke hearts
- 6 ounces cream cheese
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/3 cup grated Parmesan
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
Instructions
- Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.
Notes
Professional Tip: Thoroughly drain the thawed and boiled spinach and artichokes. Excess moisture is the enemy of a thick, creamy dip, so squeeze out as much liquid as possible after boiling. For enhanced flavor, consider adding a pinch of freshly grated nutmeg, which pairs beautifully with spinach, or a squeeze of lemon juice for brightness. A touch of Worcestershire sauce can also deepen the savory profile. To elevate presentation, transfer the prepared dip to an oven-safe dish and bake at 375°F (190°C) for 10-15 minutes until bubbly and lightly golden on top, creating a delicious crust. Be mindful not to overheat the cream cheese in the microwave; it should be soft, not liquid, to ensure proper emulsification with other ingredients.