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Our family loves hot dips. I make them as a side dish all the time, and they are always devoured. If there happens to be any leftover, they are great to heat up the next day for a snack. I’ve shared my Jalapeno Popper Dip before, & while that one remains my absolute favorite, this Spinach Artichoke Dip is nipping at it’s heels. It’s so creamy & flavorful…..and it’s a great way to sneak some veggies into your husband’s kid’s diets too.
Here is what you need to get started.
Preheat your oven to 350 degrees.
Drain the liquid off of the artichoke hearts, & give them a quick chop.
Cook the spinach in the microwave via the cooking instructions, subtracting about a minute. Squeeze out the excess liquid either by hand, or by putting the spinach in a colander & pressing down using a spoon or your fingers.
Combine all your ingredients, except for 1/4 cup of mozzarella cheese, & place in a 2 quart baking dish. (Or if you’re like me, mix them all together in your baking dish)
- 4 cloves garlic, minced
- 1 (10 ounce) package frozen chopped spinach
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1 (15 ounce) jar Alfredo pasta sauce
- 1 & 1/4 cup shredded mozzarella cheese
- 1/3 cup grated Parmesan cheese
- 8 ounces cream cheese, softened
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