Who doesn’t like spinach artichoke dip?? Seriously, this is the best I have tried and everyone loves it. This post shows all the modifications that I have made to the original recipe. For a big group, I pour it into a small crock pot to keep warm and serve with baguettes or scoop-shaped tortilla chips. Thanks for reading, enjoy!
Spinach Artichoke Dip – adapted from Allrecipes
- 1 bulb 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 – 8 ounce package cream cheese, softened
- fresh cracked pepper to taste
1. Preheat oven to 400 degrees F (175 degrees C).
2. Prep the bulb for roasting: Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic. Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed. Allow the garlic to cool enough so you can touch it without burning yourself. Use a small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins. (Directions with pictures at Simply Recipes)
3. In an 8×8 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.