Oh, the nostalgia of dining out—remember those carefree nights at Applebee’s with friends? Well, now you can invite that same warmth into your kitchen with this copycat spinach artichoke dip recipe. It’s creamy, cheesy, and, dare I say, a little magical, transforming simple ingredients into a dish that’s downright irresistible.
Steps
- Begin by heating the roasted garlic Alfredo sauce in a large saucepan over medium heat. Cube the room-temperature cream cheese and mix it into the sauce until the mixture is smooth and creamy, ensuring there are no lumps.
- Add shredded Parmesan, Romano, and mozzarella cheeses to the saucepan. Stir continuously until all the cheese is melted and well combined with the sauce.
- Incorporate the chopped artichoke hearts into the cheese mixture, followed by the steamed spinach. Stir everything together thoroughly until the ingredients are evenly distributed.
- If the dip appears too thick, gradually add up to ½ cup of milk, stirring until the desired consistency is reached and the mixture is heated through.
- Serve the dip warm with your choice of tortilla chips, pita chips, fresh bread, or vegetables. Store any leftovers in the refrigerator for up to four days.
Ingredients
- 16 ounces roasted garlic Alfredo sauce
- 8 ounces cream cheese, softened to room temperature
- ½ cup Parmesan cheese, shredded
- ½ cup Romano cheese, shredded
- 2 cups low-moisture whole milk mozzarella cheese, shredded
- 28 ounces artichoke hearts, drained, rinsed, and chopped
- 16 ounces fresh spinach, steamed (or substitute with 10 ounces frozen spinach)
- ½ cup milk, optional (for a thinner consistency)
Nutritional Values
Calories: 2960kcal | Carbohydrates: 72g | Protein: 156g | Fat: 240g | Saturated Fat: 104g | Cholesterol: 656mg | Sodium: 8000mg | Potassium: 2608mg | Fiber: 16g | Sugar: 24g | Vitamin A: 44680IU | Vitamin C: 236mg | Calcium: 2576mg | Iron: 16.8mg
FAQ
- Can I prepare this Spinach and Artichoke Dip in a slow cooker?
- Absolutely, this dip can be made in a slow cooker. Simply mix all the ingredients in a bowl before transferring them to the slow cooker. Fresh spinach can be added directly. Cook on high for about 2 hours or on low for 3-4 hours.
- Is there a healthier version of this dip?
- Yes, you can make a lower-fat version by using light cream cheese and substituting the Alfredo sauce with plain Greek yogurt or low-fat sour cream.
- Which type of mozzarella cheese is best for melting?
- It’s best to shred your own mozzarella rather than using pre-shredded cheese. Low moisture mozzarella is ideal for achieving a smooth melt in this dip.
- Why should cream cheese be at room temperature before use?
- Cream cheese that’s cold or cool may have a lumpy texture when mixed. For a smooth and creamy dip, allow the cream cheese to reach room temperature before combining it with the other ingredients.
- What can I do with leftover Spinach and Artichoke Dip?
- Leftover dip can be spread over flatbread and baked at 350°F for 20-25 minutes. It’s also great for stuffing mushrooms or adding to omelets and casseroles.
Tips
- For a smoother consistency, ensure the cream cheese is at room temperature before mixing it into the Alfredo sauce. This helps to prevent lumps that are difficult to whisk out.
- Grate your own mozzarella cheese rather than using pre-packaged grated cheese, as freshly shredded cheese melts better, enhancing the creaminess of the dip.
- If you prefer a lighter version of the dip, substitute light cream cheese and use plain Greek yogurt or low-fat sour cream instead of Alfredo sauce.
- When using frozen spinach, make sure it is thoroughly defrosted and drained to avoid excess moisture in the dip.
Equipment
- Dutch Oven – Useful for cooking the dip on the stovetop.
- Slow Cooker (Crock Pot) – For making the dip and keeping it warm during gatherings.
