Microwave Spinach Artichoke Dip
A warm, creamy dip of artichoke hearts, spinach, cream cheese, cheddar, and Parmesan, mixed in one bowl and heated in the microwave.
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.
Notes
Substitutions: Use Greek yogurt in place of sour cream. Fresh spinach works if wilted and squeezed dry.
Tips: Dry the spinach well to keep the dip thick.
Storage: Refrigerate up to 3 days. Reheat in short pops to 165 degrees F. Do not freeze.