Recipe by shimmerchk
When I first experimented with this recipe it would yield half of this amount. However, it would be gone so fast when I served it that I had to increase the quantities. I am often asked for this recipe and it is a hit even with those who are not spinach lovers. We have also added crab meat to the leftover dip and broiled it on top of toast points.
Top Review by cakiegirljds
I have made this at least 3 times and it is wonderful! The best spinach artichoke dip I have ever eaten! I add a little Tabasco and cayenne and I add a little extra lemon juice and I usually add extra spinach. Everyone loves it and requests the recipe when I serve it. i have even frozen the leftovers (not that much is left over) and when thawed in the microwave it is just as good! Thanks for a great recipe!
- 1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
- 1 (14 ounce) can artichoke hearts, drained and chopped (do not use marinated artichoke hearts or it will be too sour or tangy)
- 2 garlic cloves, minced
- 1 (10 ounce) alfredo sauce, found in the refrigerator section (like Buitoni from Contadina)
- 1⁄4 cup mayonnaise
- 1⁄2 cup sour cream
- 2 (8 ounce) packages cream cheese, softened
- 1 tablespoon lemon juice
- 1⁄2 cup parmesan cheese, freshly grated
- 1 cup monterey jack cheese, freshly grated
- salt and pepper
- tortilla chips or baguette, cut in slices
Directions See How It's Made
- Preheat oven to 375 degrees.
- Lightly grease a 13x9 inch baking dish.
- In a medium bowl, mix together the cream cheese, sour cream and mayonnaise until smooth.
- Add alfredo sauce.
- Mix in the artichoke hearts, spinach and Parmesan and Monterey Jack cheese.
- Add garlic and lemon juice.
- Add salt and pepper to taste.
- Mix throughly.
- Spread evenly into the prepared baking dish.
- Bake covered for 20 minutes.
- Remove the cover, and let the dish bake uncovered for 5 more minutes, or until the surface is lightly browned.
- Serve with tortilla chips or sliced baguette.