Hot Artichoke & Spinach Dip

Dee Roeder


This is a family favorite that I serve at family gatherings.

For future use:
I put them in individual baking dishes, bake, cool, then wrap in foil. Freeze. To reheat: Remove foil, place in microwave and heat through on high.

pinch tips: How to Peel Potatoes




10 oz
frozen chopped spinach, thawed and squeezed well
1 can(s)
artichoke bottoms (or hearts, if you can't find bottoms), rough chopped
1 can(s)
water chestnuts, drained and rough chopped
1 c
shredded parmesan-romano blend
1/2 c
shredded mozzarella cheese
1 jar(s)
ragu alfredo sauce
1 tsp
garlic, minced
4 oz
cream cheese, softened

Directions Step-By-Step

Preheat oven to 350°
Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish.
Bake for 30 minutes or until cheeses are bubbling and melted.

About this Recipe

Course/Dish: Vegetable Appetizers
Other Tag: Quick & Easy