I’m not going to lie, this Hot Baked Spinach and Artichoke Dip is addicting. Not only is it super easy to make, but it is the perfect dip for holiday parties. It’s creamy, delicious, and comforting. It’s everything you want in a dip, plus it’s vegetarian friendly. I know your guests will be asking, possibly begging, for the recipe.
This dip is best served with tortilla chips or sliced french or sourdough bread for dipping. If you have a little extra time on your hands, you can elevate the dish and presentation by making these wonderful Toasted Baguette Rounds.
1 – 10 oz package frozen chopped spinach, thawed & drained with all the water squeezed out
1 – 14 oz can artichoke hearts, drained & chopped
1 – 10 oz jar alfredo sauce
4 ounces cream cheese, softened
1 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese,
2 cloves of garlic, minced
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper
tortilla chips, french/italian/sourdough bread sliced for dipping
1 – Preheat oven to 350.
2 – Mix the first 4 ingredients in a bowl. Add the additional ingredients and then transfer to a broiler safe baking dish.
3 – Bake in the oven covered, for 30 minutes.
4 – Remove the cover and put under the broiler for a few minutes to brown slightly.
4- Serve with something to dip and Enjoy!
– For larger crowds, this recipe doubles or triples easily.
– It is also freezes well. Its a perfect dip to make ahead and have on hand for unexpected guests or an afternoon snack.
– This recipe is also great for stuffing chicken breasts or tossing with leftover pasta for a quick dinner.