Hot Spinach and Artichoke Dip
This recipe delivers a quick and easy hot spinach and artichoke dip, perfect for a party appetizer. It combines thawed spinach and artichoke hearts with creamy cheeses like cream cheese, sour cream, mayonnaise, and Parmesan, seasoned with red pepper flakes, salt, and garlic powder. The minimal cooking involves boiling vegetables and softening cream cheese, then simply stirring everything together for a warm, comforting dip.
Equipment
- 1 Saucepan
- 1 Colander
- 1 Medium Mixing Bowl
- 1 Microwave-Safe Bowl
- 1 Whisk or Spatula
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
To achieve the best consistency, thoroughly squeeze out all excess water from the spinach and artichoke hearts after boiling and draining. A watery dip is a common pitfall. For richer flavor and creaminess, opt for full-fat cream cheese, sour cream, and mayonnaise. Consider baking the assembled dip in a small oven-safe dish at 375°F (190°C) for 10-15 minutes, or until bubbly and slightly golden on top, especially if serving for a longer period. This adds another layer of texture and warmth. A touch of grated fresh garlic instead of powder, or a dash of hot sauce, can elevate the flavor profile. Always taste and adjust salt and red pepper flakes before serving. Serve with crusty bread, pita chips, or vegetable sticks.