Hot Spinach and Artichoke Dip
This recipe delivers a classic hot spinach and artichoke dip, perfect for a quick appetizer. It combines thawed spinach and artichoke hearts with a creamy base of softened cream cheese, sour cream, and mayonnaise, seasoned with Parmesan, red pepper flakes, salt, and garlic powder. Simple to prepare and served warm, it's an ideal crowd-pleaser for any gathering.
Equipment
- 1 Saucepan
- 1 Colander
- 2 Mixing Bowls One microwave-safe
- 1 Whisk or Spatula
- 1 Clean kitchen towel For squeezing excess liquid
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
Crucially, ensure the thawed spinach and artichokes are thoroughly drained after boiling; excess moisture will make your dip watery. Press out as much liquid as possible using a clean kitchen towel. For a richer, more complex flavor, consider roasting the artichoke hearts and lightly sautéing the spinach with a touch of minced garlic instead of just boiling. This caramelizes their natural sugars, adding depth. A squeeze of fresh lemon juice or a dash of your favorite hot sauce stirred in at the end can brighten the flavors or add a pleasant kick. This dip is best served hot; for parties, it can be kept warm in a small slow cooker. Serve with a variety of dippers, from crusty bread and pita chips to crisp crudités.