Introduction: Can a Dip Be Creamy, Cheesy, and Ready in Just 15 Minutes?
Craving a crowd-pleasing appetizer that’s perfect for any gathering? Hot Spinach and Artichoke Dip, inspired by Alton Brown’s recipe, delivers a creamy, cheesy, and slightly spicy dip that’s both easy and irresistible. Rated 4.7 out of 5 stars from 685 reviews, this quick recipe is a go-to for parties or cozy nights in. Ready to whip up a warm, savory dip that everyone will love? Let’s dive into this simple, delicious recipe!
Overview: Why Hot Spinach and Artichoke Dip Shines
Hot Spinach and Artichoke Dip is loved for its rich texture, bold flavors, and lightning-fast prep. Here’s what makes it special:
- Time Requirement: 10 minutes prep, 5 minutes cooking, totaling 15 minutes.
- Difficulty Level: Easy—requires boiling, microwaving, and mixing, perfect for all skill levels.
- Why It’s Special: Thawed spinach and artichokes combine with creamy cheese and a touch of spice for a warm, scoopable dip that’s ready in minutes. This recipe yields 1 batch (about 2 ½-3 cups, serving 6-8 as an appetizer), ideal for game nights, holiday parties, or casual gatherings.
Perfect for serving with tortilla chips, crackers, or veggies at Thanksgiving, Super Bowl parties, or any festive occasion.
Essential Ingredients
Hot Spinach and Artichoke Dip uses pantry-friendly ingredients for a rich, flavorful result. Here’s what you’ll need for 1 batch (6-8 servings):
- 1 cup thawed, chopped frozen spinach: Adds earthy, green flavor.
- 1 ½ cups thawed, chopped frozen artichoke hearts: Provides tender, tangy texture.
- 6 ounces cream cheese: Creates a creamy, rich base.
- ¼ cup sour cream: Adds tang and smoothness.
- ¼ cup mayonnaise: Enhances creaminess and depth.
- ⅓ cup grated Parmesan: Brings nutty, savory flavor.
- ½ teaspoon red pepper flakes: Adds a mild spicy kick.
- ¼ teaspoon kosher salt: Balances flavors.
- ¼ teaspoon garlic powder: Infuses subtle savory notes.
Why These Ingredients Matter
- Spinach and Artichokes: Provide hearty, veggie-packed texture and flavor.
- Cream Cheese, Sour Cream, and Mayonnaise: Form a creamy, scoopable base.
- Parmesan and Spices: Add savory depth and a touch of heat for balance.
Substitutions and Variations
- Spinach: Use fresh spinach (cooked, chopped, and drained) or frozen kale.
- Artichoke Hearts: Swap with canned artichoke hearts (drained and chopped) or marinated artichokes for extra flavor (rinse to reduce oil).
- Cream Cheese: Use low-fat cream cheese or Neufchâtel for a lighter dip.
- Sour Cream: Replace with Greek yogurt for a tangier, protein-rich option.
- Mayonnaise: Swap with extra sour cream or vegan mayo for egg-free.
- Parmesan: Use Pecorino Romano, grated Asiago, or nutritional yeast for vegan.
- Red Pepper Flakes: Substitute with ¼ teaspoon cayenne or omit for a milder dip.
- Garlic Powder: Replace with 1 minced fresh garlic clove for a stronger flavor.
- Vegan Option: Use plant-based cream cheese, sour cream, mayo, and nutritional yeast.
- Gluten-Free: Naturally gluten-free; ensure all ingredients are certified gluten-free.
- Flavor Variations:
- Cheesy Spinach Artichoke Dip: Add ½ cup shredded mozzarella or cheddar.
- Bacon Spinach Artichoke Dip: Mix in 3 slices cooked, crumbled bacon.
- Spicy Jalapeño Dip: Add 1 tablespoon chopped pickled jalapeños.
- Herb-Infused Dip: Stir in 1 teaspoon chopped fresh dill or parsley.
- Crab Spinach Artichoke Dip: Mix in ½ cup lump crab meat for a seafood twist.
Step-by-Step Instructions
Making Hot Spinach and Artichoke Dip is a quick process that yields a warm, creamy appetizer. Let’s get cooking!
Step 1: Gather and Prep
- Gather all ingredients: 1 cup thawed, chopped frozen spinach, 1 ½ cups thawed, chopped frozen artichoke hearts, 6 ounces cream cheese, ¼ cup sour cream, ¼ cup mayonnaise, ⅓ cup grated Parmesan, ½ teaspoon red pepper flakes, ¼ teaspoon kosher salt, ¼ teaspoon garlic powder.
- Thaw spinach and artichokes in the refrigerator overnight or in the microwave (following package instructions); chop if needed.
Tip: Squeeze excess water from thawed spinach to prevent a watery dip; pat artichokes dry.
Step 2: Cook Spinach and Artichokes
- In a medium saucepan, combine 1 cup thawed spinach and 1 ½ cups thawed artichoke hearts with 1 cup water.
- Bring to a boil over medium heat and cook until tender, about 3-4 minutes.
- Drain well and discard the liquid.
Tip: Press vegetables in a fine-mesh strainer to remove excess water for a thicker dip.
Step 3: Heat Cream Cheese
- Place 6 ounces cream cheese in a microwave-safe bowl.
- Microwave on high for 1 minute, or until hot and soft, stirring halfway if needed.
Tip: Cut cream cheese into smaller pieces for faster, even melting; check at 30 seconds to avoid overheating.
Step 4: Mix and Serve
- In the bowl with the hot cream cheese, add the cooked spinach and artichokes, ¼ cup sour cream, ¼ cup mayonnaise, ⅓ cup grated Parmesan, ½ teaspoon red pepper flakes, ¼ teaspoon kosher salt, and ¼ teaspoon garlic powder.
- Stir until well combined and smooth.
- Serve hot, about ⅓-½ cup per serving, with tortilla chips, crackers, baguette slices, or crudités.
Tip: Mix thoroughly for even flavor distribution; serve immediately for the best texture.
Assembly: Building the Perfect Hot Spinach and Artichoke Dip
Making Hot Spinach and Artichoke Dip is all about creating a creamy, flavorful appetizer. Here’s how to make it shine:
- Spinach and Artichokes: Provide hearty, veggie-packed texture.
- Creamy Base: Cream cheese, sour cream, and mayo ensure a rich, scoopable consistency.
- Parmesan and Spices: Add savory depth and a slight kick.
- Serving Hot: Enhances the dip’s creamy, melty appeal.
Presentation Tips
- Serve in a warm ceramic dish or small cast-iron skillet for a cozy look.
- Garnish with extra Parmesan, a pinch of red pepper flakes, or chopped chives.
- Pair with holiday dishes like herb-roasted turkey breast or as a party appetizer with pecan squares.
Storage and Make-Ahead Tips
Hot Spinach and Artichoke Dip is best fresh but can be prepped ahead or saved.
- Storage:
- Store in an airtight container in the refrigerator for up to 3 days.
- Freeze for up to 2 months in a freezer-safe container; texture may be slightly grainy after thawing.
- Make-Ahead:
- Prepare the dip (without heating) up to 1 day ahead; refrigerate and heat before serving.
- Cook spinach and artichokes up to 2 days ahead; store drained in the fridge.
- Reheating: Reheat in a 350°F oven for 10-15 minutes, covered, or microwave in 30-second bursts, stirring often, until hot.
- Tip: Add a splash of cream or milk when reheating to restore creaminess; stir well.
Recipe Variations
Hot Spinach and Artichoke Dip is versatile and easy to customize. Here are some fun twists:
- Baked Spinach Artichoke Dip: Transfer mixed dip to a baking dish, top with ¼ cup mozzarella, and bake at 375°F for 15-20 minutes until bubbly.
- Vegan Spinach Artichoke Dip: Use plant-based cream cheese, sour cream, mayo, and nutritional yeast.
- Gluten-Free: Naturally gluten-free; ensure all ingredients are certified gluten-free.
- Mushroom Spinach Artichoke Dip: Add ½ cup sautéed chopped mushrooms.
- Buffalo Spinach Artichoke Dip: Stir in 2 tablespoons buffalo sauce for a spicy twist.
Nutrition Information (Per Serving, Based on 8 Servings)
- Calories: Approximately 200-250 kcal (varies by portion size).
- Protein: Moderate, from cream cheese and Parmesan.
- Fat: High, from cream cheese, sour cream, mayo, and Parmesan.
- Carbs: Low, from spinach and artichokes.
- Note: For precise nutrition, calculate based on specific ingredients and portion sizes.
Conclusion: Savor the Creamy, Cheesy Delight!
Hot Spinach and Artichoke Dip is the appetizer that brings warm, creamy, and savory perfection to every scoop. With its quick prep, rich flavors, and versatile serving options, it’s perfect for holiday parties, game nights, or any gathering. Easy to make with a big flavor payoff, this dip is sure to impress. So, grab your mixing bowl, whip up this crowd-pleaser, and enjoy a classic favorite. We’d love to hear how your dip turns out—share your creations in the comments or on social media!
Print
Hot Spinach and Artichoke Dip
Description
Craving a crowd-pleasing appetizer that’s perfect for any gathering? Hot Spinach and Artichoke Dip, inspired by Alton Brown’s recipe, delivers a creamy, cheesy, and slightly spicy dip that’s both easy and irresistible.
Ingredients
Hot Spinach and Artichoke Dip uses pantry-friendly ingredients for a rich, flavorful result. Here’s what you’ll need for 1 batch (6-8 servings):
- 1 cup thawed, chopped frozen spinach: Adds earthy, green flavor.
- 1 ½ cups thawed, chopped frozen artichoke hearts: Provides tender, tangy texture.
- 6 ounces cream cheese: Creates a creamy, rich base.
- ¼ cup sour cream: Adds tang and smoothness.
- ¼ cup mayonnaise: Enhances creaminess and depth.
- ⅓ cup grated Parmesan: Brings nutty, savory flavor.
- ½ teaspoon red pepper flakes: Adds a mild spicy kick.
- ¼ teaspoon kosher salt: Balances flavors.
- ¼ teaspoon garlic powder: Infuses subtle savory notes.
Why These Ingredients Matter
- Spinach and Artichokes: Provide hearty, veggie-packed texture and flavor.
- Cream Cheese, Sour Cream, and Mayonnaise: Form a creamy, scoopable base.
- Parmesan and Spices: Add savory depth and a touch of heat for balance.
Substitutions and Variations
- Spinach: Use fresh spinach (cooked, chopped, and drained) or frozen kale.
- Artichoke Hearts: Swap with canned artichoke hearts (drained and chopped) or marinated artichokes for extra flavor (rinse to reduce oil).
- Cream Cheese: Use low-fat cream cheese or Neufchâtel for a lighter dip.
- Sour Cream: Replace with Greek yogurt for a tangier, protein-rich option.
- Mayonnaise: Swap with extra sour cream or vegan mayo for egg-free.
- Parmesan: Use Pecorino Romano, grated Asiago, or nutritional yeast for vegan.
- Red Pepper Flakes: Substitute with ¼ teaspoon cayenne or omit for a milder dip.
- Garlic Powder: Replace with 1 minced fresh garlic clove for a stronger flavor.
- Vegan Option: Use plant-based cream cheese, sour cream, mayo, and nutritional yeast.
- Gluten-Free: Naturally gluten-free; ensure all ingredients are certified gluten-free.
- Flavor Variations:
- Cheesy Spinach Artichoke Dip: Add ½ cup shredded mozzarella or cheddar.
- Bacon Spinach Artichoke Dip: Mix in 3 slices cooked, crumbled bacon.
- Spicy Jalapeño Dip: Add 1 tablespoon chopped pickled jalapeños.
- Herb-Infused Dip: Stir in 1 teaspoon chopped fresh dill or parsley.
- Crab Spinach Artichoke Dip: Mix in ½ cup lump crab meat for a seafood twist.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 1 cup thawed, chopped frozen spinach, 1 ½ cups thawed, chopped frozen artichoke hearts, 6 ounces cream cheese, ¼ cup sour cream, ¼ cup mayonnaise, ⅓ cup grated Parmesan, ½ teaspoon red pepper flakes, ¼ teaspoon kosher salt, ¼ teaspoon garlic powder.
- Thaw spinach and artichokes in the refrigerator overnight or in the microwave (following package instructions); chop if needed.
Tip: Squeeze excess water from thawed spinach to prevent a watery dip; pat artichokes dry.
Step 2: Cook Spinach and Artichokes
- In a medium saucepan, combine 1 cup thawed spinach and 1 ½ cups thawed artichoke hearts with 1 cup water.
- Bring to a boil over medium heat and cook until tender, about 3-4 minutes.
- Drain well and discard the liquid.
Tip: Press vegetables in a fine-mesh strainer to remove excess water for a thicker dip.
Step 3: Heat Cream Cheese
- Place 6 ounces cream cheese in a microwave-safe bowl.
- Microwave on high for 1 minute, or until hot and soft, stirring halfway if needed.
Tip: Cut cream cheese into smaller pieces for faster, even melting; check at 30 seconds to avoid overheating.
Step 4: Mix and Serve
- In the bowl with the hot cream cheese, add the cooked spinach and artichokes, ¼ cup sour cream, ¼ cup mayonnaise, ⅓ cup grated Parmesan, ½ teaspoon red pepper flakes, ¼ teaspoon kosher salt, and ¼ teaspoon garlic powder.
- Stir until well combined and smooth.
- Serve hot, about ⅓-½ cup per serving, with tortilla chips, crackers, baguette slices, or crudités.
Tip: Mix thoroughly for even flavor distribution; serve immediately for the best texture.
FAQs
1. Why is my dip watery?
Excess water from spinach or artichokes can cause this; drain thoroughly and squeeze dry.
2. Can I use fresh spinach or artichokes?
Yes, cook fresh spinach (2 cups) and artichokes (1 cup trimmed hearts) until tender, then drain well.
3. Is this recipe gluten-free?
Yes, naturally gluten-free; ensure all ingredients are certified gluten-free.
4. Why is my dip not creamy?
Undermixed cream cheese or cold ingredients can affect texture; ensure cream cheese is hot and soft.
5. Can I make this in advance?
Yes, prepare up to 1 day ahead; refrigerate and reheat before serving.
6. Can I bake this dip?
Yes, transfer to a baking dish, top with extra cheese, and bake at 375°F for 15-20 minutes.
7. What are the health benefits of this dish?
Spinach and artichokes provide fiber and vitamins; high in fat, so enjoy in moderation.