Spinach & Artichoke Cheese Dip

I can’t believe I haven’t posted this one yet, but then, I haven’t made it in some time and didn’t have any pictures … until now. *grins*

This is my own recipe. I stood in the freezer section one day, pulled a box of T.G.I.Friday’s spinach dip out, read the ingredients, mentally noted, and figured out what I needed. The first time I ever tasted this dip was at a bar called Mickey’s Hangover in Scottsdale. Theirs (aside from my own, of course) has been the best I’ve tasted so far.

You may alter as you like, of course. I’ll even make a few suggestions.

Spinach & Artichoke Cheese Dip

(ignore the paper plate, please)


1 pkg. frozen chopped spinach

1 pkg. frozen artichoke hearts/quarters (trust me, the jarred/canned kind doesn’t work for this – *gag*)

1 jar Alfredo sauce (I use the roasted garlic kind, but hell, you could even make your own for this)

1 8oz. pkg. cream cheese

dash of salt

dash or two or three of garlic powder (depending on how much you love garlic, since I can’t fathom anyone not loving garlic)

4 cup pkg. of mozzarella cheese

1-2 cup pkg. of Parmesan cheese (if either cheeses have Romano, all the better)

Heat spinach and artichoke quarters according to directions, then place in a casserole dish (unless you can use it to warm both up in the microwave). Be sure to break up the artichoke hearts/quarters with the end of your spoon after cooking. We don’t want the pieces to be too big.

Add the cream cheese and mix until melted. Then add half of the Alfredo sauce.

Add about 2 cups of the mozzarella cheese and a handful of the Parmesan cheese. Mix.

I used the full jar of Alfredo sauce this time around because I wanted the dip a bit creamy, so you can choose to add the rest now. Just try not to spill it all over your hand like I did. Add salt and garlic powder. Mix.

Here is where you can add sour cream and diced tomatoes. I’ve had it with these additions and it tastes wonderful. I just haven’t had a chance to experiment with my own recipe. On second thought, you don’t want to bake sour cream. If you’d like to add this item, wait until after you’ve baked the dip.

Cover the top with mozzarella and Parmesan cheese.

Bake at 375 degrees for about 20 minutes or until the top layer of cheese begins to brown.

This is great for holiday parties or potlucks. I call it one of my can’t-walk-away-from dips. It also falls in the category of heart-attack-waiting-to-happen food group because of the cheese, which I’ve actually toned down this time around.

Have fun with it. Experiment! Cooking is ALWAYS an experiment in progress.


Vive bene, spesso l’amore, di risata molto!

(live well, love much, and laugh often)

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