Spinach Artichoke Dip
Spinach Artichoke Dip
Print recipe | Serves | 8 |
| Prep time | 15 minutes |
| Cook time | 25 minutes |
| Total time | Warning: A non-numeric value encountered in /home/customer/www/joyunderthesun.com/public_html/wp-content/plugins/getmecooking-recipe-template/recipe-template-functions.php on line 2723 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 | |