Thursday, April 19, 2012

Spinach and Artichoke Dip

Early in my career, I enjoyed a weekly Happy Hour with the girls from work at Applebees. Their happy hour used to include (may still, but I don't get out much) half off drinks and appetizers. The five of us would each get an appetizer and drink; we feasted. A perennial favorite was the Spinach and Artichoke Dip. When I served this at a holiday get-together, the Happy Hour crowd argued it may be better than Applebees...not sure about that, but it was delicious. Bonus-this recipe uses the leftover Alfredo sauce from the Spicy Chicken Rigatoni.


  • 10 oz box frozen spinach
  • 14 oz can artichoke hearts, drained and chopped
  • 1 cup shredded Parmesan and Romano cheeses
  • 1 cup shredded mozzarella cheese
  • 10 oz of alfredo sauce (I used my leftover Ragu from the spicy chicken rigatoni)
  • 1 t minced garlic
  • 4 oz cream cheese, softened
  • 1 t pepper
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Mix one half of mozzarella with all other cheeses and sauce.
  3. Add spinach, artichokes, pepper, and garlic. Mix well.
  4. Pour into an 8 x 8 pan greased.
  5. Top with remaining mozzarella cheese.
  6. Bake 30 minutes or until warm through.
Difficulty: Easy
Time: 10 minute prep, 30 minutes baking time

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