Ordering artichoke dip as an appetizer is a pretty unanimous decision. Think back to your restaurant experiences. Has anyone objected fork-in-hand or insisted on the mozzarella sticks? Doubtful. Artichoke dip is the Miss Congeniality of appetizers. Everyone can’t wait to smother their garlic triangles with the steaming, cheesy goodness. And once those run out, there’s a mad scramble to find even more dippables.
-Can we have more bread?!
-Will more of those garlic thingies be extra?
-You serve crackers, right?
Now you can have a restaurant duplicate in the comfort of your own home (and without the begrudging waiter).
- 1 (10 ounce) package frozen chopped
- Spinach, thawed and drained
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1 (10 ounce) container Alfredo-style pasta sauce (I suggest Buitoni)
- 1 cup shredded mozzarella cheese
- 1/3 cup grated Parmesan cheese
- 1/2 (8 ounce) package cream cheese, softened
- 4 cloves of garlic
- Preheat oven to 350 degrees F (175 degrees C).
- Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.
- In an 8×8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese.
- Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.
Tips: Double the recipe for a party. Trust me, it will be gone.
Recipe by TERRAD on allrecipes.com
~ Melissa Boice