Saturday, December 8, 2012

Spinach and Artichoke Dip

This is a really yummy version that rivals that found in restaurants. I use the whole bag of spinach, but I really like it you can cut down if you like it less. Make sure you put the artichokes in a small food processor  it really helped not to have chucks of them and spreads the flavor. I like to bake it till the cheese is crispy on top. We never have enough bread so we eat the left overs with tortilla chips.

Spinach and Artichoke Dip
2 ½ tsp garlic (fresh minced)
16oz frozen spinach, thaw and drain liquids
14 oz Artichoke pieces, chopped fine
1 ½ c shredded mozzarella cheese
1 ½ c shredded parmesan cheese
½ 8oz cream cheese, softened
1 jar alferedo sauce, (I like Bertolli)
2 baguettes, sourdough is good too

1-     Mix everything well in a bowl minus ½ cup of each cheese
2-     Pour into a 2 qt glass dish and top with remaining cheese.
3-     Bake at 350° for 40 minutes

* To make ahead and put in fridge at step 2, then just bake an hour before you eat.
*Adapted from

Link to printable recipe: Spinach and Artichoke Dip