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

Scale

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.

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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.