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I’m not going to lie, this Hot Baked Spinach and Artichoke Dip is addicting. Â Not only is it super easy to make, Â but it is the perfect dip for holiday parties. Â It’s creamy, delicious, and comforting. Â It’s everything you want in a dip, plus it’s vegetarian friendly. Â 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. Â If you have a little extra time on your hands, you can elevate the dish and presentation by making these wonderful Toasted Baguette Rounds.
Serves: 8-10
Ingredients: Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â
1 – 10 oz package frozen chopped spinach, thawed &Â drained with all the water squeezed out
1 –Â 14 oz can artichoke hearts, drained & Â chopped
1 –Â 10 oz jar alfredo sauce
4 ounces cream cheese, softened
1 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese,
2Â cloves of garlic, minced
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper
tortilla chips, french/italian/sourdough bread sliced for dipping
Directions:
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!
Tips:
– For larger crowds, this recipe doubles or triples easily.
– It is also freezes well. Â 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.