Are you searching for the ultimate, crowd-pleasing party appetizer? A dip so impossibly creamy, so cheesy, so packed with savory flavor, and so unbelievably easy to make, it will be the star of every gathering? This incredible, from-scratch-tasting Hot Spinach and Artichoke Dip is that perfect recipe. We’re talking a luscious, bubbling dip, loaded with tender spinach and artichoke hearts, all held together in a rich, tangy, and perfectly seasoned cream cheese base.
This isn’t just another dip recipe; it’s your new secret weapon for effortless entertaining. Forget the complicated steps and long baking times. We’ll show you the simple but brilliant shortcuts that create a stunning, restaurant-quality dip in about 15 minutes, using just your microwave and a bowl. This is a satisfying, soulful, and deeply impressive appetizer that is perfect for holiday parties, game-day spreads, or any time you need a delicious, last-minute treat.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate “15-Minute” Party Dip
What makes this Spinach and Artichoke Dip so spectacularly delicious is its incredible, rich flavor and its wonderfully simple, lightning-fast preparation. This recipe is a masterpiece of smart, efficient cooking. The base of the dip is the classic, irresistible combination of spinach and artichoke hearts, made extra easy with the use of frozen vegetables. The true magic, however, is the “no-cook” creamy base. A genius shortcut of melting cream cheese in the microwave creates a perfect, velvety foundation for a tangy blend of sour cream, mayonnaise, and salty Parmesan cheese. A hint of garlic and a pinch of red pepper flakes add the perfect, savory kick.
| Metric | Time / Level |
| Total Time | 20 minutes |
| Active Prep Time | 15 minutes |
| Difficulty Level | Easy |
| Servings | About 4 cups |
The Creamy Dream Team: The Essential Ingredients
This iconic dip uses a handful of high-quality ingredients and smart shortcuts to create its signature comforting and cheesy flavor.
- The Veggies (The Shortcut Superstars!):
- Frozen Spinach & Artichoke Hearts: The brilliant secret to a super-fast and easy dip! Using frozen, chopped spinach and artichoke hearts saves you all the time and effort of washing, chopping, and cooking them from scratch.
- The Creamy Base (The Secret to Lusciousness!):
- The Trio of Creaminess: The perfect, crowd-pleasing base is a combination of rich, tangy cream cheese, cool and smooth sour cream, and savory mayonnaise. Using room temperature cream cheese is a great trick for an even faster, smoother melt.
- The Flavor Powerhouses:
- Parmesan Cheese: For the best, most authentic, and nutty flavor, it is essential to use freshly grated Parmesan cheese from a block.
- The Savory Kick: A simple sprinkle of garlic powder and red pepper flakes provides all the savory depth and gentle warmth you need.
The Dip Masterclass: The Secret to a Perfect, Non-Watery Dip
This recipe is a “dump-and-mix” dream, but one simple, professional technique will guarantee a flawless, impressive result.
- Squeeze, Squeeze, SQUEEZE That Spinach!: This is the single most important, non-negotiable step in the entire recipe. Frozen spinach and artichokes release a huge amount of water when they thaw and cook. You must use your hands (or a clean kitchen towel) to squeeze out as much of the excess liquid as you possibly can. This is the crucial, foolproof key that will prevent your beautiful, rich cream dip from breaking and becoming a sad, watery mess.
Step-by-Step to the Best Hot Spinach and Artichoke Dip
This delicious, one-bowl appetizer is incredibly simple to prepare.
Part 1: The Art of the Dry Veggies
Step 1: In a small pot, boil your 1 cup of thawed, chopped frozen spinach and 1 1/2 cups of thawed, chopped frozen artichoke hearts in 1 cup of water until they are tender.
Step 2 (The Most Important Step!): Drain the vegetables in a colander. Once they are cool enough to handle, place them in a clean kitchen towel or use your hands to squeeze out as much of the excess liquid as you possibly can. You want them to be very, very dry.
Part 2: The Quick and Creamy Assembly
Step 1: In a large, microwave-safe bowl, heat your 6 ounces of cream cheese for about 1 minute, or until it is hot and very soft.
Step 2 (The Best Part!): To the bowl with the softened cream cheese, add your squeezed spinach and artichokes, the 1/4 cup of sour cream, the 1/4 cup of mayonnaise, the 1/3 cup of grated Parmesan, the 1/2 teaspoon of red pepper flakes, the 1/4 teaspoon of salt, and the 1/4 teaspoon of garlic powder.
Step 3: Stir everything together until it is well combined, creamy, and delicious. Serve the dip hot.
Hot Spinach and Artichoke Dip (Ready in 15 Minutes!)
An incredibly fast and easy recipe for a classic Hot Spinach and Artichoke Dip, perfect as a last-minute party appetizer. This simple, one-bowl (mostly) dip is made by combining thawed and chopped frozen spinach and artichoke hearts with a creamy base of cream cheese, sour cream, and mayonnaise. The dip is seasoned with Parmesan, garlic powder, and red pepper flakes, and is ready to serve hot after a quick stint in the microwave.
Ingredients
- 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 cheese
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- Tortilla chips, crackers, or vegetable sticks, for serving
Instructions
- In a small saucepan, bring 1 cup of water to a boil. Add the thawed and chopped spinach and artichoke hearts. Cook for 2-3 minutes until tender, then drain thoroughly, squeezing out as much liquid as possible.
- In a medium, microwave-safe bowl, heat the cream cheese for about 1 minute, or until it is hot and soft.
- Stir the sour cream, mayonnaise, grated Parmesan, red pepper flakes, salt, and garlic powder into the softened cream cheese until well combined.
- Fold in the drained spinach and artichoke mixture.
- Serve the dip hot with tortilla chips, crackers, or vegetable sticks.
Notes
- This is an extremely quick and easy appetizer that relies on convenient, store-bought ingredients like frozen vegetables.
- The key to a thick, not watery, dip is to squeeze as much liquid as possible from the spinach and artichokes after boiling them.
- The entire dip can be mixed and heated in a single microwave-safe bowl for very easy cleanup.
- This dip can also be transferred to an oven-safe dish, topped with more cheese, and baked at 350°F until bubbly.
How to Serve Your Spinach-Artichoke Dip
This beautiful and savory dip is the ultimate crowd-pleaser and pairs wonderfully with all sorts of dippers.
- Classic Pairings: Serve it with sturdy tortilla chips, crispy pita chips, or toasted baguette slices.
- A Healthier Option: It is also fantastic with a colorful platter of fresh vegetable crudité, like carrot sticks, celery sticks, bell pepper strips, and cucumber slices.
- For a Bubbly Top: If you prefer a baked dip with a golden-brown top, simply transfer the finished dip to an oven-safe dish, top with a little extra Parmesan, and bake at 375°F for about 20 minutes, until bubbly.
For more recipe follow my pinterest account
Storage and Make-Ahead Tips
This is the ultimate make-ahead party appetizer!
- Make-Ahead: This is a perfect make-ahead dish! You can prepare and fully assemble the entire dip up to 3 days in advance. Simply store it in an airtight container in the refrigerator.
- Storage: Store any leftovers, well-covered, in the refrigerator for up to 5 days.
- Reheating: The best way to reheat this dip is to simply place it in a microwave-safe bowl and warm it in the microwave in 30-second increments, stirring in between, until it is hot and creamy.
Frequently Asked questions (FAQs)
Q1: Why is my dip watery?
The most common culprit is not squeezing the spinach and artichokes dry enough. This is the non-negotiable key that will guarantee a rich, thick, and creamy final result that is never watery.
Q2: Can I use fresh spinach and artichokes instead of frozen?
Yes, absolutely! You will need about 1 pound of fresh spinach, which you can wilt down in a skillet, and about one, 14-ounce can of artichoke hearts, drained. Be sure to chop them both finely and to squeeze them just as dry as you would the frozen variety.
Q3: Can I make this side dish ahead of time for a party?
Yes, this is an ideal make-ahead appetizer! You can prepare the entire recipe up to three days in advance. When you are ready for your party, you can simply reheat it gently in the microwave or in a small saucepan.
Q4: Can I make this with a different kind of cheese?
Of course! This recipe would also be fantastic with a salty, nutty Asiago or Pecorino Romano instead of the Parmesan. You could also add about 1/2 cup of shredded, low-moisture mozzarella for a beautiful, cheesy pull.
Q5: Can I make this recipe in a slow cooker?
Yes! A small, “dipper” sized slow cooker is perfect for this. Simply combine all your ingredients in the slow cooker and cook on Low for 1-2 hours, stirring occasionally, until everything is melted, hot, and creamy. This is a fantastic way to keep the dip warm throughout a party.