This Spinach Artichoke Alfredo Dip is the best I’ve ever had! Only 7 ingredients mixed together and baked is all this easy appetizer dish needs. Making this spinach and artichoke dip using a jar of Alfredo sauce makes is super easy and delicious.

Spinach and Artichoke Dip

I’m such an appetizer girl. My favorite thing to get when I go out with my friends to restaurant is several small plates or appetizers to share amongst us.

I love appetizers of all kinds but I’m such a sucker for a hot spinach and artichoke dip!

And I just don’t have appetizer feasts when I’m dining out – I do this at home too.

I really enjoy a good ‘snacking’ kind of meal. One of my favorite dips to make at home is this Spinach Artichoke Alfredo Dip.

It’s so good, I actually prefer it to any sort of spinach artichoke dip that I’ve ever had at a restaurant – and that’s saying a lot because I’ve had some really delicious ones!

Why Use Alfredo Sauce for Spinach and Artichoke Dip?

I made up this dip so many years ago when I had a bunch of jarred Alfredo sauce in my pantry that needed to be used.

And my late husband and I didn’t like jarred Alfredo sauce. So why on earth did we have it if we didn’t like it?

Well, I was a huge couponer. I was the lady you hated to get behind in the grocery store line because I had approximately 1,424,532 coupons on me at each and every time.

With coupons, I ended up getting a large stockpile of it for free. I gave a lot of it away to the food pantry, but it was something that I was always able to get for free when Harris Teeter tripled coupons, so I started experimenting with ways to doctor it up

So this recipe came out of all that recipe testing.

I still don’t like jarred Alfredo sauce – but I will always have a jar of it in my pantry for this amazing recipe right here. It’s PHENOMENAL and I don’t say that likely.

Why You’ll Love My Spinach Artichoke Alfredo Dip

Creamy and Cheesy: This spinach artichoke dip recipe has a rich and creamy sauce made with cream cheese, mozzarella cheese, and parmesan cheese. Every bite is gooey and satisfying, making it the ultimate cheesy dip.
Secret Ingredient Magic: A jar of Alfredo pasta sauce makes this dip extra creamy and flavorful (and super easy to make!). It’s what sets this apart from other dip recipes.
Simple and Quick: This is an easy recipe you can whip up in no time. Just mix everything in a large bowl, bake, and you’re done. It’s perfect for those last minute get-togethers.
A Crowd Pleaser: Serve this warm dip at your next party, and it’s guaranteed to be a huge hit. Whether it’s game day, a super bowl party, or just a casual gathering, this party appetizer is always a crowd pleaser!
Perfect with Any Dippers: Pair it with tortilla chips, pita chips, or fresh bread. It’s versatile and goes with just about anything—even carrot sticks!

Oh, oh, oh. Guess what else?

If you thin it out with a little milk – it makes the BEST pasta sauce. A pasta sauce that’s so good, you wouldn’t never ever guess in a million years that it had a jar of pre-made Alfredo sauce in it.

Just mix in some cooked pasta with it and my oh my – you’re in for a real gourmet tasting treat!

More Dip Recipes to Love

Spinach Artichoke Alfredo Dip Ingredients

Cloves of Garlic: Fresh garlic adds bold flavor to my spinach artichoke dip recipe. It blends into the creamy sauce, giving it a rich and savory taste. You can use garlic powder in a pinch, but fresh is always better for amazing flavors.
Frozen Chopped Spinach: It’s best to use frozen spinach for this dip. Make sure to thaw it and squeeze out excess moisture for the best spinach artichoke dip. Fresh spinach won’t work as well unless you cook it down, cool it, and squeeze out all the water.
Canned Artichoke Hearts: I look for a jar or can of artichoke hearts that is already seasoned and marinating. Be sure to drain them well and chop them into small pieces for better mixing.
Jar of Alfredo Pasta Sauce (Secret Ingredient): This is what makes this dip extra creamy. The Alfredo sauce adds richness to the creamy dip without needing whole milk or sour cream.
Shredded Mozzarella Cheese: This cheese melts beautifully, giving the dip a gooey, stretchy texture. Save a little to sprinkle on top so it bakes up golden brown.
Parmesan Cheese: The Parmesan cheese adds sharp, nutty flavor that balances the creaminess. The cheese melts on top with the other cheeses and is just SO GOOD!
Cream Cheese: Make sure it’s at room temperature so it mixes easily with the other ingredients. I prefer to use regular cream cheese over light cream cheese, but either will work.

How to Make Spinach Artichoke Alfredo Dip

It’s so easy, y’all!

Combine Ingredients: You literally just combine all the ingredients together in a bowl, reserving 1/4 cup of shredded mozzarella for later – and then spread it into a 2-quart casserole dish.

Bake it to Perfection: Bake it at 350 degrees for 30 minutes. Then, remove it from the oven and sprinkle on the remaining 1/4 cup of mozzarella cheese. You can sprinkle more Parmesan cheese on it too. I just love cheese!

Melt to Golden Brown: Place it back into the oven and cook it a few minutes longer, just until the cheese is melted.

Dippers for Spinach Artichoke Alfredo Dip

My personal favorite way to eat this spinach-artichoke dip is to dunk tortilla chips into it. Here are some other ideas:

Pita Chips
Fresh Bread
Bell Peppers
Baby Carrots
Bread Bowl
Crackers
Pretzels
Veggie Sticks

Can I make this in my crockpot?

Yes, you sure can! Mix all the ingredients together, just like you would for oven preparation, and reserve 1/4 cup of mozzarella.

Spread the mixture into your slow cooker and cook on low for 4-5 hours or high for 2-3 hours.

When it’t hot and bubbly, sprinkle on the remaining 1/4 cup of cheese and place the lid back on it and cook until the cheese is melted, which won’t take long at all.

How do I make a pasta sauce out of this dip?

If you want to turn this dip into a pasta sauce, it’s super easy! Just thin it out with a little milk and stir until it’s as smooth and creamy as you like.

You can do this right after baking the dip in the oven—whether it’s the whole batch or just the leftovers.

If you’re using a crockpot, add a splash of milk at the end of cooking, give it a good stir, and boom—instant pasta sauce!

You can also mix everything in a saucepan over low heat, then slowly add milk, a little at a time, stirring until it’s just the way you want it.

This Spinach Artichoke Alfredo Dip has been one of my family’s favorite recipes for over 2 decades now. It’s definitely tried and true and always a hit! Whenever folks come over and I make this, everyone wants to know the recipe and is always surprised when they find out how easy it is and that it incorporates a jar of Alfredo sauce in it!

If you make it, I’d love to see a photo! Post it on Instagram and tag it #MrsHappyHomemaker and you could be featured!

Scroll down for the printable recipe and for a video tutorial of yours truly making it!

Storing Leftovers

To store leftovers of your spinach-artichoke dip, let it cool completely first. Scoop the entire dip into an airtight container to keep it fresh.

Pop it in the fridge, and it’ll stay good for up to three days.

If you’re planning to reheat it the next day, use an oven-safe dish or a small slow cooker to warm it gently over medium-low heat. This will keep the cheese dip creamy and delicious without drying out. Make sure to enjoy every bite of this good dip before it’s gone!

Print Pin

Spinach Artichoke Alfredo Dip

Ingredients

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 & ¼ cup shredded mozzarella cheese
⅓ cup grated Parmesan cheese
8 ounces cream cheese softened

Instructions

Preheat oven to 350 degrees F (175 degrees C).
Cook the frozen spinach in the microwave per the package instructions, subtracting a minute from the total cook time. Squeeze off the liquid from the spinach either by hand, or by placing it in a colander & pressing it down with a spoon or your fingers.
In an 2 quart baking dish, combine all your ingredients - reserving ¼ cup of mozzarella cheese.
Bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Remove, & sprinkle on remaining ¼ cup of cheese. Put it back in the oven for a couple of minutes for the cheese to melt. Serve warm.

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