This microwave spinach artichoke dip is creamy, cheesy, and ready with almost no cooking. It stirs together in one bowl and warms in the microwave, so it is great for last minute gatherings.
Chopped artichoke hearts and spinach are folded into a rich mix of cream cheese, mayonnaise, sour cream, cheddar, and Parmesan, and the whole thing is served with chips, crackers, or vegetable sticks. It tastes as good warm as it does at room temperature.
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Why This Microwave Spinach Artichoke Dip Recipe Works
Cream cheese gives the dip body, mayonnaise makes it smooth, and sour cream adds a light tang. Together they hold the spinach and artichokes in a thick, scoopable base.
Squeezing the thawed spinach dry is the secret to a dip that is thick instead of watery. Draining the artichokes well helps for the same reason.
Microwaving the cream cheese first softens it so it blends without lumps, and a final warm up melts the cheeses without any oven time. It is a fast way to get a hot dip on the table.
Ingredients for Microwave Spinach Artichoke Dip
- 14 oz canned artichoke hearts in brine, drained
- 8 oz frozen chopped spinach, thawed
- 8 oz cream cheese
- 1 tsp garlic powder, or 2 cloves garlic, minced
- 1/3 cup mayonnaise
- 1/2 cup sour cream, full fat, or plain yogurt
- 1 cup shredded cheddar cheese, or Colby
- 1/2 cup grated Parmesan cheese
- 1/4 tsp black pepper
Artichoke hearts. Use hearts packed in brine, not marinated in oil, and drain them well. Chop them roughly so you get tender bites in the finished dip.
Frozen spinach. Thaw it completely, then squeeze out as much liquid as you can with a clean towel. Excess water will thin the dip.
Cream cheese. Full fat cream cheese melts smoothly and gives the dip its rich body. Bring it to room temperature or heat it briefly so it mixes easily.
Mayonnaise and sour cream. Mayonnaise adds creaminess and sour cream adds tang. Plain Greek yogurt can replace the sour cream.
Cheddar and Parmesan. Cheddar melts into the dip, while Parmesan adds a salty, nutty depth, so no extra salt is needed.
How to Make Microwave Spinach Artichoke Dip
1. Prep the vegetables. Roughly chop the drained artichoke hearts. Wrap the thawed spinach in a clean towel and squeeze out all the liquid.
2. Soften the cream cheese. Place the cream cheese in a large heatproof bowl and heat in two 30 second pops until soft. Stir until smooth.
3. Mix the dip. Add the artichokes, spinach, garlic powder, mayonnaise, sour cream, cheddar, Parmesan, and pepper. Stir until just combined without overmixing.
4. Warm it. Heat in 30 second pops, stirring between each, until the dip is hot and the cheese has melted. The dip should reach 165 degrees F.
5. Taste and serve. Check the seasoning, adding a little more pepper if you like, and serve warm right from the bowl.
How to Serve Microwave Spinach Artichoke Dip
Set out the warm dip with tortilla chips, crackers, toasted baguette slices, and raw vegetables for scooping. It pairs well with juicy cheeseburgers and a bowl of Italian house salad for a casual gathering spread. If you like creamy dips, add whipped feta dip with honey beside it, and keep a pitcher of strawberry pineapple mojito nearby for guests.
How to Store and Reheat Microwave Spinach Artichoke Dip
Let leftover dip cool completely, then refrigerate it in an airtight container for up to 3 days. Reheat it in short pops, stirring often, until hot and steaming at 165 degrees F. The texture may thin slightly, so stir in a spoonful of grated cheese if needed. Dips made with cream cheese and mayonnaise do not freeze well, so enjoy it fresh.
Tips and Variations for Microwave Spinach Artichoke Dip
Dry the spinach. Squeeze it in a clean towel until almost no liquid comes out. This single step prevents a watery dip.
Soften the cheese. Cold cream cheese leaves lumps. A short pop of heat makes it smooth in seconds.
Do not overmix. Stir until just combined so the artichoke pieces stay tender instead of turning mushy.
Add some heat. A pinch of red pepper flakes or a dash of hot sauce lifts the flavor.
Use a baking dish. To serve a crowd, spread the dip in a small baking dish and warm it in a hot oven at 350 degrees F until bubbly.
Swap the cheese. Colby, Monterey Jack, or mozzarella can replace the cheddar.
Serve with variety. Pita chips, bread rounds, and cucumber slices give guests easy options.
Follow safe handling. Do not leave the dip out for more than 2 hours. The Texas AgriLife Extension food safety guide explains how to keep gathering food safe.
Frequently Asked Questions About Microwave Spinach Artichoke Dip
Can I make microwave spinach artichoke dip ahead of time?
Yes. Mix the dip, cover it, and refrigerate for up to a day. Warm it in short pops just before serving.
How do I reheat microwave spinach artichoke dip?
Use short 30 second pops and stir between each. Heat until it is steaming hot and reaches 165 degrees F.
Can I use fresh spinach in microwave spinach artichoke dip?
Yes. Wilt a large bowl of fresh spinach in a skillet, cool it, and squeeze it dry before mixing it in.
Can I serve the dip cold?
It tastes good at room temperature, but it is creamiest and most flavorful when served warm.
What can I use instead of mayonnaise?
Extra sour cream or Greek yogurt works, though the dip will be a little tangier and less rich.
Microwave Spinach Artichoke Dip
Equipment
- Large microwave safe bowl
- Clean kitchen towel
- Spatula
Ingredients
Main Ingredients
- 14 oz canned artichoke hearts in brine drained and roughly chopped
- 8 oz frozen chopped spinach thawed and squeezed dry
- 8 oz cream cheese
- 1 tsp garlic powder or 2 cloves minced garlic
- ⅓ cup mayonnaise
- ½ cup sour cream full fat, or plain yogurt
- 1 cup shredded cheddar cheese or Colby
- ½ cup grated Parmesan cheese
- ¼ tsp black pepper
Instructions
Cooking
- Prep. Chop the artichokes and squeeze the thawed spinach dry in a towel.
- Soften. Microwave the cream cheese in two 30 second pops and stir until smooth.
- Mix. Fold in the artichokes, spinach, garlic powder, mayonnaise, sour cream, cheeses, and pepper.
- Heat. Microwave in 30 second pops, stirring each time, until hot and melted, 165 degrees F.
