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.

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.

Author: Grace

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.

Find it online: https://www.eatswithsoul.com/hot-spinach-and-artichoke-dip-3/