artichoke and spinach dip

Name: Artichoke and Spinach Dip
Cuisine: Italian
Ingredients: 4 clove(s) garlic; 10 ounce(s) pkg frozen spinach, thawed and drained; 14 ounce(s) can artichoke hearts, drained and chopped; 10 ounce(s) pkg alfredo sauce; 1 cup(s) mozarella cheese, shredded; 1/3 cup(s) parmesan, grated; 4 ounce(s) cream cheese, softened

(1 RATING)

58 Pinches 1 Photo

Melissa Snow

Hillsboro, OR

Updated on Nov 20, 2010

A perfect dip to eat while watching U of O Ducks football. I even found these cute tortilla chips in duck colors.

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Ingredients

4 cloves garlic
10 ounces pkg frozen spinach, thawed and drained
14 ounces can artichoke hearts, drained and chopped
10 ounces pkg alfredo sauce
1 cup mozarella cheese, shredded
1/3 cup parmesan, grated
4 ounces cream cheese, softened

How To Make artichoke and spinach dip

Step 1

Preheat oven to 350 degrees. Place garlic in small baking dish. Bake for 30 minutes until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.

Step 2

Mix garlic, spinach, artichokes, alfredo sauce, mozarella, parmesan and cream cheese together. Pour into a 8x8 baking dish. Cover and bake for 30 minutes.
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