Make a Three-Ingredient Spinach and Artichoke Sauce and Heat in the Microwave

We have no shortage of love for spinach and artichoke dip (including how to improve your regular recipes ) and it’s no wonder – the stuff is incredible. It’s creamy, salty, tangy, and “spinach” is the first word that makes it sound like “healthy.” No spinach sauce version is a bad idea, but there is the simplest, quickest, three-ingredient version that you put in the microwave, and here it is. Follow me.

You might have guessed by now that my spinach and artichoke sauce has two ingredients and the third is a creamy base mix. In most recipes, this base consists of a group of ingredients such as cream cheese, sour cream, mayonnaise, various shredded cheeses, garlic, and possibly a few spices. Instead of fiddling with all those ingredients, I used a package of seasoned Gournay cheese, specifically Boursin: Garlic and Fine Herbs. It’s the perfect melting, creamy base that has all the flavor you need for a spinach and artichoke sauce that makes a good impression.

Truly a recipe for those of us who want to dip five minutes back: after you open a package of cheese, the only job you have to do is roughly chop a few artichoke quarters and put the frozen spinach in a bowl. After you’ve put your sliced ​​frozen spinach in a bowl, microwave it for about 45 seconds and check. If it’s still mostly frozen, give it the mixture and wait another 30 seconds. Do this until it thaws. Leave the spinach water in the bowl. This liquid will help loosen the bursin as you mix it. Without water, Boursin may become too thick to be dipped in after it has cooled. Add the chopped artichokes and the whole piece of Boursin to the spinach bowl. Place in the microwave for 30 seconds and mix thoroughly.

That’s actually the whole recipe and method. It seems too simple, like it needs shredded cheese or some other helpers, but it’s absolutely delicious with just those three ingredients. I urge you to stop making things complicated. After you try it, you will understand. This recipe makes about four servings and can be doubled, tripled, quadrupled as desired. Leftovers keep well in the refrigerator for about five days. To reheat, simply microwave for 30-45 seconds and stir.

Light spinach and artichoke sauce


  • 3 oz frozen spinach (about ½ cup once thawed)
  • 4-6 artichoke heart quarters, chopped (1 1/2 oz or ⅓ cup, chopped)
  • 1 pack of 5.2 oz Boursin garlic and small herbs

Defrost spinach in a microwave-safe dish for 45 seconds or until completely defrosted. Keep spinach water in a bowl. Add the artichoke pieces and Boursain cheese to the bowl. Microwave for 30 seconds and stir until all ingredients are smooth. Serve with chips, vegetables or other tasty dishes.


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