December 16, 2011

Spinach & Artichoke Dip

This dip is one of my favorite appetizers for a party.  I made it today to bring to a holiday party at Chris' co-worker's house and I'm planning to make it again for New Year's Eve.    

Pitas and melba crackers are great with this dip, and the pitas are even better if they're warmed for 3 minutes in a 350 degree oven.

This recipe is really easy to make and only requires a few ingredients.  Any brand of Alfredo sauce will work, but I especially like Newman's Own.

My favorite trick for draining spinach is to press it between two plates to squeeze the water out.  After you defrost the spinach (either in the microwave or overnight in the fridge), you place the spinach on a plate, then stack another plate on top (same side up) and press the plates together over the sink.

After you bake the dip, I recommend transferring it from the baking pan to a mini slow cooker.  Mine was half full, so I estimate that you could fit a double batch in the mini size.  Then keep the slow cooker on the warm setting during the party.

Artichoke & Spinach Dip

Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients (serves 12)
  • 4 cloves garlic, minced
  • 10 oz package frozen chopped spinach, thawed and drained
  • 14 oz can artichoke hearts, drained and chopped
  • 15 oz jar Alfredo pasta sauce
  • 1 cup shredded mozzarella cheese
  • Preheat oven to 350 degrees.
  • Combine all ingredients in an 8x8 inch baking dish.
  • Cover with aluminum foil and bake in the preheated oven 30 minutes, or until cheese is melted and bubbly.
  • Transfer dip to a mini slow cooker to keep warm for serving.
Recipe adapted from: All Recipes
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