Spinach Artichoke

Yummy Spinach Artichoke Dip

Where there are friends and family, there is food.

I came across this recipe from a church cookbook (those are the best), and changed a couple things to make it extra yummy. I usually never change a recipe out of fear of something going wrong. However, I experimented a little bit with this one, and it has become a favorite among friends and family! So, I wanted to share it with all of you.

Spinach Artichoke Dip

Serves 8
Prep time 15 minutes
Cook time 25 minutes
Total time 40 minutes
Meal type Appetizers

Ingredients

  • 14 oz artichoke hearts (drained and chopped (any size is fine))
  • 16oz alfredo sauce (I only use about 3/4 of it)
  • 10oz spinach (frozen, chopped (thawed and drained - pat with paper towel))
  • 1.5 cups Mozzarella cheese (separated)
  • 1/3 cup Parmesan cheese (Shredded )
  • 4oz cream cheese (softened - I usually just cut an 8 oz. in half and save the other half for later)

Optional

  • 1 clove garlic (Optional ( You can also use minced garlic seasoning) )

Note

Note: I just eye how much Alfredo sauce I use. Because I added cream cheese, I only end up using about 3/4 of the jar instead of the entire jar. But if it does not seem liquidy (I don’t think that’s a real word) enough you can add more. Enjoy!!! You really can’t mess this up, so have fun!

Directions

Step 1
Blend all the above ingredients (minus 1/2 cup Mozzarella cheese)
Step 2
Pour into greased 9 inch pie plate or square glass dish
Step 3
Cover with remaining 1/2 cup Mozzarella cheese
Step 4
Bake at 350 for 20-25 minutes or until lightly browned
Step 5
Serve with taco chips