November 11, 2010

Spinach Artichoke Alfredo Dip

Our family loves hot dips.  I make them as a side dish all the time, and they are always devoured.  If there happens to be any leftover, they are great to heat up the next day for a snack.  I've shared my Jalapeno Popper Dip before, & while that one remains my absolute favorite, this Spinach Artichoke Dip is nipping at it's heels.  It's so creamy & flavorful.....and it's a great way to sneak some veggies into your husband's kid's diets too.

Here is what you need to get started. 

Preheat your oven to 350 degrees.

Drain the liquid off of the artichoke hearts, & give them a quick chop.

Cook the spinach in the microwave via the cooking instructions, subtracting about a minute.  Squeeze out the excess liquid either by hand, or by putting the spinach in a colander & pressing down using a spoon or your fingers.

Combine all your ingredients, except for 1/4 cup of mozzarella cheese, & place in a 2 quart baking dish.  (Or if you're like me, mix them all together in your baking dish)

Bake at 350 for 30 minutes.  Remove, & sprinkle on the reserved 1/4 cup of mozzarella cheese. 

Put the dip back in the oven for a couple of minutes to melt the cheese on top.

Serve with tortilla chips, or toasty bread - or whatever else you care to dip in it :)

Spinach Artichoke Alfredo Dip

  • 4 cloves garlic, minced
  • 1 (10 ounce) package frozen chopped spinach
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 1 (15 ounce) jar Alfredo pasta sauce
  • 1 & 1/4 cup shredded mozzarella cheese
  • 1/3 cup grated Parmesan cheese
  • 8 ounces cream cheese, softened


Preheat oven to 350 degrees F (175 degrees C).

Cook the frozen spinach in the microwave per the package instructions, subtracting a minute from the total cook time.  Squeeze off the liquid from the spinach either by hand, or by placing it in a colander & pressing it down with a spoon or your fingers.

In an 2 quart baking dish, combine all your ingredients - reserving 1/4 cup of mozzarella cheese.

Bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly.  Remove, & sprinkle on remaining 1/4 cup of cheese.  Put it back in the oven for a couple of minutes for the cheese to melt.  Serve warm.


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