This dip is amazing, even tastier than Applebee’s. The first time I made it, I squeezed the moisture out of the thawed spinach, which made the dip WAY too thick and dry. Now I don’t drain/squeeze the spinach at all, and the consistency is perfect.
I do everything as directed, except I usually sprinkle a little more parmesan cheese and some chopped red onion on top of the dip when it comes out of the oven. Everyone loves this dip; it’s absolutely addictive!
I made a spinach/artichoke dip on my own but it was missing something so came here to research and found this recipe. In my version, I sauteed chopped green onions and minced garlic in olive oil, then added thawed chopped spinach and chopped artichoke, 6 ounces cream cheese, 1/2 cup parm/romano grated cheese, 1/4 c bacon bits, 1 chopped baked chicken breast, 3 slices Swiss cheese. Melted all together on stove top. Wasn’t creamy enough so added a dollop of sour cream and a big handful of “Italian blend” shredded cheese. Dumped into baking dish and baked at 350 until bubbling through. Had great flavor but not creamy, so going to add some Alfredo sauce to leftover dip. It’s just me here and it made about 2 quart, so there’s plenty left.
What You’ll Need
1 (10 ounce) box frozen chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and roughly chopped
1 cup shredded parmesan-romano cheese mix
1/2 cup shredded mozzarella cheese
10 ounces prepared alfredo sauce
1 teaspoon minced garlic
4 ounces softened cream cheese
pepper (optional)
How to Make It
1 Preheat oven to 350 degrees.
2 Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish (I used an 8″ X 8″ dish).
3 Bake for 25-30 minutes or until cheeses are bubbling and melted.
4 Serve with chips or bread and enjoy.
From: food.com
