Hot Spinach and Artichoke Dip
This recipe yields a quick and easy hot spinach and artichoke dip, perfect as an appetizer. It combines thawed spinach and artichoke hearts with softened cream cheese, sour cream, mayonnaise, Parmesan, and seasonings, creating a rich, creamy, and flavorful dip that is best served warm.
Equipment
- 1 Saucepan
- 1 Colander
- 1 Microwave-Safe Bowl Or small pot for gentle heating
- 1 Large Mixing Bowl
- 1 Spatula or Sturdy Spoon For mixing
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
Thoroughly drain and squeeze all excess moisture from the thawed spinach and artichokes. This is crucial to prevent a watery dip, ensuring a rich, creamy consistency. For optimal creaminess, ensure your cream cheese is completely softened before mixing; gentle heating in a microwave or a double boiler will achieve this. Adjust salt, garlic powder, and red pepper flakes to personal preference; a pinch more red pepper can add a nice kick. For an extra layer of flavor and a slightly different texture, consider baking the finished dip in an oven-safe dish at 375°F (190°C) for 15-20 minutes, or until bubbly and lightly golden on top.