More to explore:
Artichoke & Spinach Dip Restaurant Style (like cheddars, yum!) I add mozz cheese on top and sour cream after cooked. That's not in the recipe.
Artichoke & Spinach Dip Restaurant Style--
This dip was a big hit. My husband took it to work and THEY DEVOURED IT! It was gone before it got cold. First of all, the recipe says to "spread" the ingredients into the baking dish. VERY IMPORTANT: Mix them well in a bowl first, then spread them into the baking dish. This is not a layered dish. It will not look "presentable" if there are chunks of ingredients all over the place. I used real roasted garlic. It isn't really a big step, and it does make a difference. You won't have difficulty peeling the soft garlic if you pound on the clove with the side of a wide knife. It comes right out. I also followed other suggestions and used a whole package of cream cheese. I used Bertolli alfredo sauce & it doesn't have a metallic flavor like other store bought sauces can have. Next time I make it, I'll keep it warm in my electric crock pot (If it lasts that long). Edited to add: I made little filo dough cups in a mini muffin tin. I filled them with this dip that I heated in the microwave. I topped them with shredded asiago & romano cheese and melted it in the oven for about 4 min. I topped them with chopped tomatoes & they were a real HIT! For the filo dough cups: Layer 3 sheets of filo dough with cooking spray between each layer. Cut into, 18 squares. Put each square into mini muffin tins and bake for 5-7 min at 350.---
Artichoke & Spinach Dip Restaurant Style
"Tastes very similar to ones served in chain restaurants in our area. This one uses refrigerated Alfredo sauce as its base to give it a wonderful creamy texture."
4 cloves garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) container Alfredo-style pasta sauce
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/2 (8 ounce) package cream cheese, softened (some people recommended a whole package)
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.
3. In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese.
4. Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.
Amount Per Serving Calories: 162
The best Artichoke & Spinach Dip Recipe!
Spinach Artichoke Dip Restaurant Style
Artichoke Spinach Dip Restaurant Style
Artichoke Spinach Dip Restaurant Style (originally spotted by @Tylernxm523 )
Artichole and spinach dip
~ Spinach Artichoke Dip ~ Vegan recipe but delicious for non-vegans too. I would cut back slightly on the cream cheese/mayo mix by a couple spoonfuls, or increase the artichoke/spinach mix slightly. I'll be making it again (and again).
Creamy Artichoke and Spinach Dip
Spinach Artichoke Cups from What's Gabby Cooking! GREAT appetizers - a party favorite!
Creamy Parmesan Spinach Dip | Skinnytaste
spinach dip - no mayo! Only use 1 lb spinach. If serving a crowd, double recipe. Could also be served as a creamed spinach-esque side dish. Was pretty thick.
Artichoke Spinach dip stuffed mushroom - holy smokes, I know what i'm bringing to Christmas dinner!
Brie and Spinach Dip with Parmesan and Artichoke Hearts....
Hot Artichoke Spinach Dip