Spinach Artichoke Dip

Name: Spinach Artichoke Dip
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: about 3-1/2 cups.
Ingredients: 1 package (10 ounces) frozen chopped spinach, thawed; 1/4 cup chopped onion; 1 tablespoon butter; 4 ounces cream cheese, softened; 1/4 cup heavy whipping cream; 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped; 1 cup shredded Monterey Jack cheese; 1/2 cup shredded part-skim mozzarella cheese; 1/2 cup shredded Swiss cheese; 1/4 teaspoon cayenne pepper; 1/8 teaspoon pepper; 1/2 cup shredded Parmesan cheese; Assorted crackers

“I entertain a lot and this crowd-pleasing dip is fast and fabulous!” writes Suzanne Zick from Maiden, North Carolina. With its rich flavor, no one will ever guess it was made in a microwave!

Ingredients

1 package (10 ounces) frozen chopped spinach, thawed
1/4 cup chopped onion
1 tablespoon butter
4 ounces cream cheese, softened
1/4 cup heavy whipping cream
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 cup shredded Monterey Jack cheese
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded Swiss cheese
1/4 teaspoon cayenne pepper
1/8 teaspoon pepper
1/2 cup shredded Parmesan cheese
Assorted crackers

Directions

Cook spinach according to package directions for microwave; drain and squeeze dry. Set aside. Place onion and butter in a small microwave-safe bowl. Cover and microwave at 70% power for 2-3 minutes or until onion is tender, stirring once; set aside.
In a large bowl, beat cream cheese and whipping cream until smooth. Fold in the spinach, artichokes, cheeses, cayenne, pepper and onion mixture.
Transfer to a greased 9-in. microwave-safe pie plate. Sprinkle with Parmesan cheese. Microwave, uncovered, on high for 4-5 minutes or until bubbly. Serve with crackers.

Editor's Note

This recipe was tested in a 1,100-watt microwave.

Nutrition Facts

2 tablespoons: 67 calories, 5g fat (3g saturated fat), 16mg cholesterol, 120mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 4g protein.

Originally published as Houston's Spinach Artichoke Dip in Simple & Delicious July/August 2007

Reviews

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Average Rating:

bandybear4

Mar 29, 2016

8 oz cream cheese instead with 1/2 c fat free 1/2&1/2 no monterey jack instead cup of fatfree mozzarella 1c parmesaen sautee onions in pam
PCallaway

Jul 29, 2013

It was good, but needed more seasoning and it was dry. I like mine creamier and will probably use this as a base for a creamier dip next time I make it.
kmccon3561

Feb 3, 2013

I absolutely love this recipe. It is so easy to make and it is done in the microwave. The hardest part was chopping up the Artichokes to make sure no woody tasting pieces went into it. I was wondering why there was no salt added to it, then my sister, Sharon mentioned that the cheeses would have salt in them. It was the right amount of salt then. More Cayenne Pepper could be added for more zip or a teaspoon of Chili in Adobo Sauce would work too. The Parmesan Cheese is to sprinkle on top and I misread the recipe and added it to the mixture and it came out alright though. All in all, it is a great recipe, i will make alot.
ellisa

Sep 28, 2012

I mixed the ingredients together like the directions say but instead of putting it back in the microwave at the end I put it in a small crockpot for people to dip out of during our party. It was a hit, everyone hung out around the dip and it was gone before we knew it.
MsKolohe78

Sep 26, 2011

it was quick and easy to make in my Longaberger pie plate! i'd add u def need some salty chips. if i served with something a little less bland or less salty i would add garlic salt or seasoning salt next time. other than that, we all loved it! wish i could post a pic of what i made so at least there is something to look at!