I must have made this dip three times over Winter break. It is so delicious. The great thing about a good dip is that you can find so many occasions for it. Sporting events, parties and get togethers, holidays. People love to circle around a good dip. And this is a good dip. It is creamy and cheesy and all of the right things that you look for in a great spinach and artichoke dip. Seriously. It’s The Creamiest Spinach & Artichoke Dip.
One of the best things about this dip is that it takes little to no prep time. You basically throw everything in a bowl, dump it into a casserole dish, and bake it until it’s hot and bubbly. This dip recipe calls for alfredo sauce. It may seem odd to some, but think about all of the things that alfredo sauce has to offer… A creamy, garlicky, cheese sauce. It compliments the dip so well. To keep things simple, I used a store-bought jar of a good alfredo sauce. You’re welcome to make your own, if you prefer. Now let’s get to it…
Let me show you how I made The Creamiest Spinach & Artichoke Dip 👇🏻
Preheat your oven to 375 degrees and spray a 13×9” casserole dish with non-stick spray.
In a large bowl, combine 8 oz softened cream cheese, 14.5 oz alfredo sauce, and 1/2 cup sour cream. Stir until smooth.
Add 10 oz chopped frozen spinach. The spinach must be thawed and well drained. Next, add a can of chopped (drained) artichoke hearts, 4 minced garlic cloves, 3/4 cup of grated parmesan cheese, and 1 cup of shredded mozzarella. Stir until combined.
Pour the mixture into the prepared casserole dish.
Top with the remaining 1/4 cup of grated parmesan cheese and 1/2 cup shredded mozzarella cheese.
Bake in the oven for about 30 minutes or until the cheese is melted and the dip is hot and bubbly. The top should be lightly browned.
Serve while hot. I love eating it with chips, pita wedges, crackers, or veggies.
Enjoy!!
These are the recommended products that I used to make this delicious recipe! These are not only products that I use, but products that I love.
The Creamiest Spinach & Artichoke Dip
Ingredients
- 10 Oz Frozen Spinach, thawed, drained very well, and roughly chopped
- 14 Oz Canned Artichoke Hearts, drained and roughly chopped
- 4 Large Garlic Cloves, finely minced
- 14.5 Oz Alfredo Sauce
- 8 Oz Cream Cheese, softened
- 1/2 Cup Sour Cream
- 1 Cup Grated Parmesan Cheese, divided
- 1 1/2 Cup Shredded Mozzarella Cheese, divided
- 1 Tsp Salt
- 1/2 Tsp Black Pepper
Instructions
- Preheat oven to 375 degrees and spray a 13×9“ casserole dish with non-stick spray.
- In a large bowl, combine alfredo sauce, cream cheese, and sour cream. Stir until smooth.
- Now add the chopped (drained) spinach, minced garlic, chopped artichoke hearts, 3/4 cup of the grated parmesan, 1 cup of the shredded mozzarella, salt, and pepper. Stir well to combine.
- Pour spinach mixture into the prepared casserole dish and top with the remaining 1/4 cup of grated parmesan and 1/2 cup mozzarella.
- Bake for 30 minutes or until the cheese is melted and the dip is bubbly and slightly browning on top.
- Serve right away while hot. Enjoy!
Welcome to Cupcakes and Sarcasm! My name is Maggie and I am the creator of C & S. I am a wife and mom of two beautiful kiddos. I grew up in Columbus, Ohio and now live in Northeast Ohio with my family. I have been cooking and baking since I was a kid. I decided in 2017 that I wanted to share my passion (and recipes) with all of you! On this site, you’ll find easy and delicious recipes- both savory and sweet. I’ll also sprinkle in some stories of parenting and our adventures along the way.
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