Monday, August 3, 2015

Spinach and Artichoke Dip


This is my daughter in law's recipe that we all love and it's easy to put together.


  • 4 cloves garlic, minced
  •  250 gram / 8 ounces cream cheese, softened
  • 1 15 ounce / 465 ml alfredo sauce  
  • 1 10 ounce /  285 grams package frozen chopped spinach, thawed and squeezed dry
  • 1 14 ounce / 398 ml can artichoke hearts, chopped
  • 1 cup chopped roasted red peppers
  • 1 cup grated mozzarella cheese
  • 1/2 cup grated parmesan cheese
TIP   The sizes of the jars may vary between metric and Imperial.  I've guessed a bit since I bought the jars in metric sizes.   A little more or less of any of the ingredients will not affect the outcome of the dip.
  1. Beat together garlic, cream cheese and alfredo sauce.
  2. Stir in  spinach,  artichokes, roasted red peppers and cheeses.
  3. Spread into a deep dish pie plate.
  4. Bake at 350 25 minutes or until the cheese in the center has melted and is hot. 


4 comments:

  1. This sounds like a VERY good appetizer dip recipe!! I must try this - always on the look out for great recipes like this one.

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    1. Thank you Rosella! We (the west coast mgcc) were chatting yesterday and we talked about how much we appreciate you checking in with us everyday! We do appreciate it!

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