Football season is here, and Rebecca loves to make this hearty dip for game-day. There is nothing fancy or overly gourmet about this one, it comes together very quickly, and we promise you will love it. Enjoy!
| Servings: 8-12 |
Prep: 10 minutes
|
Cook: 30 minutes |
Ingredients
- 1 block cream cheese, softened
- 1 package frozen chopped spinach, thawed
- 1 jar Alfredo sauce (pick your favorite brand!)
- 1 cup Parmesan cheese, grated or shredded
- 2 cloves garlic, minced
- 1 14.5 oz can quartered artichoke hearts, drained
- 1 cup mozzarella cheese, shredded
Instructions
- Preheat oven to 350F with rack in center of the oven. Prepare an 8x8 or similar ceramic baking dish
- Mix all ingredients except for the mozzarella cheese in a large mixing bowl; use the back of a wooden spoon to smooth out the cream cheese, and don't worry too much about clumps as you mix together as it does not need to be perfectly smooth
- Pour into prepared baking dish, and top with mozzarella cheese
- Bake for 30 minutes
Rebecca's Notes
- Squeeze all the excess water out of the thawed spinach and drained artichoke hearts before adding to the mixture to prevent your dip from being too thin and runny
- Serve with tortilla chips (my fave!), Ritz crackers, pretzel chips, pita chips, or mini naan