Q1: What is the absolute number one secret to a thick, not watery, spinach artichoke dip?

The secret is to squeeze all of the excess water out of your thawed, frozen spinach . Frozen spinach contains a massive amount of water. If you don't squeeze it out thoroughly, that water will release into your dip as it bakes, resulting in a thin, watery, and disappointing result. Place the thawed spinach in a clean kitchen towel and wring it out until it is a very dry, compact ball.

Q2: Can I make this dip ahead of time for a party?

Yes, this is the perfect make-ahead party dip! You can fully assemble the entire unbaked dip, cover it tightly, and keep it in the refrigerator for up to 2 days before you plan to bake it. It's a huge time-saver!

Q3: What is the best way to keep my spinach artichoke dip warm for a long party?

The best way to keep this dip hot and bubbly for several hours is to serve it in a small (2- to 3-quart) slow cooker . Simply prepare the recipe as directed and, instead of transferring it to a baking dish, place it in your slow cooker. You can heat it on the Low setting for 1-2 hours until it is hot, and then keep it on the "warm" setting for the duration of your party.

Q4: Can I use fresh spinach instead of frozen?

Yes, you can. You will need a large amount of fresh spinach (about 1 pound), as it cooks down significantly. The best way to prepare it is to sauté it in a skillet with a little olive oil until it has completely wilted. Then, let it cool, chop it finely, and be sure to squeeze out all of its excess liquid , just as you would with frozen spinach.

Q5: My dip came out a little bit oily. What did I do wrong?

An oily dip is usually caused by the fats in the cheeses and mayonnaise "breaking" or separating, which can happen if they are overheated or if you use lower-quality ingredients. To prevent this, always use full-fat, block-style cream cheese (not the kind from a tub) and a good quality, full-fat mayonnaise. Baking the dip at a moderate temperature of 375°F also helps to prevent the fats from separating.

The Best Creamy & Easy Hot Spinach and Artichoke Dip

A quick and easy recipe for a classic, creamy, hot spinach and artichoke dip. This simple version uses thawed frozen spinach and artichoke hearts, which are briefly boiled and drained. The warm vegetables are then stirred into a base of microwaved cream cheese, along with sour cream, mayonnaise, grated Parmesan, and seasonings. The dip is served hot, perfect for parties and gatherings.

Author: Grace
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Yield: 6-8 servings (makes approx. 3 cups) 1x
Category: Appetizer
Method: Boiling, Microwaving, Mixing
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

Instructions

In a small pot, bring 1 cup of water to a boil. Add the chopped spinach and artichokes and cook until tender, about 3-5 minutes. Drain the vegetables thoroughly, discarding the liquid.
While the vegetables are cooking, place the cream cheese in a microwave-safe bowl. Microwave for about 1 minute, or until it is hot and soft.
To the bowl with the softened cream cheese, add the sour cream, mayonnaise, grated Parmesan, red pepper flakes, salt, and garlic powder. Stir until well combined.
Add the drained, hot spinach and artichokes to the cream cheese mixture and stir to combine.
Serve the dip hot with crackers, bread, or vegetable sticks.

Notes

This recipe is a quick stovetop and microwave version, not a baked casserole-style dip.
Using frozen spinach and artichoke hearts is a convenient shortcut. Ensure they are thawed and the spinach is squeezed of excess water before using for the best consistency.
Draining the boiled vegetables well is important to prevent a watery dip.

Nutrition

Serving Size: 1/4 cup
Calories: 150-200
Sugar: 1-2 g
Sodium: 350-450 mg
Fat: 14-18 g
Saturated Fat: 6-9 g
Trans Fat: 0 g
Carbohydrates: 3-5 g
Fiber: 1-2 g
Protein: 4-6 g
Cholesterol: 30-45 mg

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