Apparently I’m in the mood for all my favorite restaurant foods. As I am dealing with somewhat of a post-Christmas deficit in my bank account and cannot go out to eat, I’m recreating them at home. Artichoke Spinach Dip is pretty much a perfect food in my opinion. If I could get away with eating it all the time, I totally would. This recipe caught my eye because it claimed to recreate the dip they serve at Applebees, which I love. The problem is, I had a bad experience a couple of years ago and haven’t ordered in a restaurant since. This is my chance to eat it again, without fear of being mildly poisoned. Hooray!! Prep time for this dip is about 5 minutes. Just throw it in a bowl, mix, spread and bake. Ooooey, cheesy goodness. Perfection!
1 teaspoon garlic powder
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 (6.5 ounce) cans artichoke hearts, drained and chopped
1 (10 ounce) container Alfredo-style pasta sauce (the fresh stuff in the refrigerated section)
1 cup shredded mozzarella cheese, plus more for sprinkling on top
1/3 cup grated Parmesan cheese
1 (8 ounce) package cream cheese, softened
- Preheat oven to 350 degrees F (175 degrees C).
- In a large mixing bowl, combine all ingredients, blending well.
- In an 8×8 inch baking dish, spread dip mixture and top with additional mozzarella cheese.
- Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm with chips or pita bread.