Appetizers · Cooking

Artichoke Spinach Dip

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!

Artichoke Spinach Dip

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


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large mixing bowl, combine all ingredients, blending well.
  3. In an 8×8 inch baking dish, spread dip mixture and top with additional mozzarella cheese.
  4. Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm with chips or pita bread.

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