Wednesday, September 17, 2008

Spinach and artichoke dip

8oz cream cheese, softened
16oz shredded Italian blend cheese
1/2 cup freshly shredded Parmesan cheese
2 15oz cans water-packed artichoke hearts, chopped
10oz chopped frozen spinach
10oz jar roasted garlic alfredo sauce
1-4 cloves garlic, minced
salt and pepper to taste

Preheat oven to 375 F.

Unwrap frozen spinach, place in a bowl, and defrost in the microwave.

While the spinach is defrosting, combine cheeses, artichoke hearts, alfredo sauce, and garlic in a large bowl.

When the spinach is fully defrosted, squeeze all of the water out of it with clean towels. Add to bowl with other ingredients and combine thoroughly.

Pour mixture into an 8x8 glass baking dish and cover with aluminum foil. Bake for 30 minutes, uncover, and bake for another 15 minutes or until golden brown and bubbling.

Remove from oven, stir, and allow to cool for 15-20 minutes - the dip is molten straight out of the oven.

Serve with tortilla chips, torn bread, pita chips, vegetables, or any of your favorite dippers.

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