Description
A delicious creamy spinach and artichoke dip perfect for serving with chips or bread.
Ingredients
Scale
- 16 oz. roasted garlic alfredo sauce
- 8 ounces cream cheese (at room temperature)
- ½ cup Parmesan cheese (shredded)
- ½ cup Romano cheese (shredded)
- 2 cups low-moisture whole milk mozzarella cheese (shredded)
- 28 oz. artichoke hearts (drained/rinsed/chopped)
- 16 oz. fresh spinach (steamed, can sub with 10 oz. frozen spinach)
- ½ cup milk (optional, use if you want the dip to be a little less thick)
Instructions
- Add the alfredo sauce to a large saucepan over medium heat.
- Cut the cream cheese into cubes and mix it into the alfredo sauce until well-combined and creamy. Use a fork to whisk any lumps out.
- Add the Parmesan, Romano, and Mozzarella cheeses and stir until well-combined.
- Stir in the artichoke hearts, then add the spinach. Stir until well combined.
- If the dip is thicker than desired, add up to a ½ cup of milk and stir until combined and heated through.
- Serve with tortilla chips, pita chips, fresh bread, and/or vegetables.
- Store in the refrigerator for up to 4 days.
Notes
- For a lighter version, you can use reduced-fat cheese.
- This dip can be served warm or cold, depending on your preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 60mg