The first time I ever had Spinach Artichoke Dip at a restaurant, I knew I was in love! (Sorry, Hon…) I tried a couple of recipes I found online, but none of them were exactly what I wanted, so one year for our annual Superbowl Party, I tried making my own recipe. It took a little tweaking, but it’s now a family favorite!
This is super easy to make! It is a lot smoother texture if you make sure to let the cream cheese sit out to soften before making it. If you are mixing by hand, cut the cream cheese into small cubes to make sure it gets evenly distributed. Put the artichokes in the processor. Add all of the ingredients to your mixing bowl and mix until well blended.
Place in a greased baking dish and bake at *350 for 30 min or until bubbly. It’s really THAT easy!
*The alfredo sauce in this recipe really adds to the flavor and makes it easy to spread! My family’s favorite way to eat this is to spread it on thin slices of baguette as pictured, but it’s also great as a chip dip or with crackers!
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
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- 1 14 oz can artichoke hearts
- 1 8 oz pkg cream cheese softened and cut into squares
- 1 10-15 oz container alfredo sauce
- 2 c fresh chopped spinach or 10 oz pkg frozen spinach
- 1 c shredded Italian style cheese
- 1/3 c shredded fresh parmesan cheese
- 4 cloves garlic finely chopped
Ingredients
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- Preheat oven to 350*.
- Spray a small glass or ceramic baking dish with cooking spray.
- Drain liquid from can of artichoke hearts. Chop up into small pieces or use a food processor to chop up well.
- Place chopped artichoke hearts, cream cheese squares and alfredo sauce in mixing bowl and mix well with paddle attachment. Add remaining ingredients and mix until well incorporated. Transfer to baking dish.
- If you do not have a mixer, place chopped artichokes in glass dish. Add cream cheese squares and smash with a fork, mixing well. Add alfredo sauce and blend ingredients together with a fork. Add spinach, cheeses and garlic and stir until well blended.
- Bake uncovered in preheated oven for 30 min, or until cheeses are melted and mixture is bubbly. Serve warm with tortilla chips, crackers, or thinly sliced baguette.
- Store leftovers covered in the refrigerator.
*In a pinch, you can cook this at 400* for 20 min.
*You can split this recipe in half and cook one half and cover and freeze the other for a later time. Once frozen, either defrost before cooking, or place in the oven WHILE PREHEATING to avoid the dish cracking or breaking from a sudden change in temperature. Add 5-10 minutes to baking time if frozen.
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