Microwave Spinach Artichoke Mug Dip

Why You’ll Love This Recipe

• All the cozy, creamy spinach–artichoke dip flavor in a single mug—ready in minutes.
• Microwave-only method means no oven and minimal cleanup.
• Perfect portion control: a generous solo snack or a quick shareable appetizer.
• Customizable: tweak the heat, swap in Greek yogurt, or add herbs without fuss.

Grocery List

• Produce: Garlic, lemon, frozen chopped spinach (or fresh baby spinach), artichoke hearts (canned or jarred in water)
• Dairy: Cream cheese, sour cream or Greek yogurt, shredded mozzarella, grated Parmesan
• Pantry: Onion powder, kosher salt, black pepper, red pepper flakes, pita chips

Full Ingredients

For the dip

• 2 oz (56 g) cream cheese, cut into small cubes
• 2 tbsp (30 g) sour cream or plain Greek yogurt
• 1 small garlic clove (about 2 g), finely minced (or 1/4 tsp garlic powder)
• 1/4 cup (28 g) shredded mozzarella (part-skim or whole milk)
• 2 tbsp (10 g) finely grated Parmesan
• 1/2 cup (75–80 g) chopped spinach, thawed and squeezed very dry (from frozen); or 1 packed cup (30 g) fresh baby spinach, finely chopped
• 1/2 cup (85 g) artichoke hearts, well drained and chopped
• 1/2 tsp fresh lemon juice
• 1/8 tsp onion powder
• 1/8 tsp kosher salt (or to taste)
• 1/8 tsp freshly ground black pepper
• Pinch (about 1/8 tsp) red pepper flakes

For topping & serving

• 1 tbsp (5 g) grated Parmesan, for finishing
• Pita chips, for dipping (about 1–2 oz per person)
• Optional: tiny drizzle of olive oil and chopped parsley for garnish

Step-by-Step Instructions

Step 1: Prep the greens and mug

Thaw the spinach and squeeze it completely dry—this prevents a watery dip. If using fresh baby spinach, chop it finely. Drain and chop artichoke hearts; pat them dry with a paper towel. Choose a 12–16 oz microwave-safe mug (stoneware works best) to prevent overflow.

Step 2: Build the creamy base

Add the cream cheese, sour cream (or Greek yogurt), minced garlic, lemon juice, onion powder, salt, black pepper, and red pepper flakes to the mug. Microwave on High (100% power) for 30–45 seconds to soften. Stir vigorously with a fork until smooth and creamy.

Step 3: Fold in spinach, artichokes, and cheese

Stir in the spinach, chopped artichokes, mozzarella, and 2 tbsp Parmesan until evenly combined. Press the mixture down into an even layer so it heats uniformly.

Step 4: First microwave burst

Cover the mug loosely with a microwave-safe saucer or paper towel. Microwave on High for 1 minute 30 seconds. Carefully remove and stir, scraping down the sides and across the bottom so the center heats evenly.

Step 5: Heat until molten

Return the mug to the microwave, uncovered. Heat 60–90 seconds more on High; stir well. Continue heating another 30–45 seconds until the dip bubbles at the edges and the center is steamy and registers at least 165°F (74°C) on an instant-read thermometer. Total cook time is typically 3–4 minutes in a 1000W microwave. Let the dip rest 1 minute to thicken.

Step 6: Finish and serve

Top with the remaining 1 tbsp Parmesan. For a golden spot of color, place the mug on a small baking sheet and broil 1–2 minutes at 500°F, watching closely (optional). Garnish if you like, then serve immediately with plenty of pita chips for scooping.

Pro Tips

• Really squeeze the spinach dry—excess moisture is the #1 cause of a thin dip.
• Use a larger mug than you think you need (12–16 oz) to avoid boil-overs.
• Chop artichokes finely for even scooping on chips; big chunks can pull the dip apart.
• Microwaves vary—stir between bursts and heat just until molten for the creamiest texture.
• Let the dip rest 1 minute before serving; it thickens and becomes perfectly scoopable.

Variations

• Mediterranean Herb: Add 1 tbsp chopped parsley and 1 tsp chopped dill; swap half the mozzarella for 2 tbsp crumbled feta.
• Bacon–Jalapeño: Stir in 1 slice cooked crumbled bacon and 1 tsp finely minced jalapeño; finish with smoked paprika.
• Lighter Take: Use reduced-fat cream cheese and Greek yogurt; increase spinach to 3/4 cup for more greens.

Storage & Make-Ahead

Assemble the dip in the mug (through Step 3), cover, and refrigerate up to 24 hours. When ready, microwave as directed, adding 15–30 seconds to the first heating burst because it starts cold. Leftovers keep 2–3 days in the refrigerator; reheat 45–60 seconds on High, stirring once. Freezing isn’t recommended—the dairy can separate.

Nutrition (per serving)

Approximate for 2 servings (dip only): 230 calories; 18 g fat; 9 g carbs; 2 g fiber; 10 g protein; 420 mg sodium. Add about 140 calories per 1 oz of pita chips.