Description
This creamy spinach artichoke dip is the perfect appetizer for any gathering, served warm with your favorite chips, bread, or vegetables.
Ingredients
Scale
- 16 oz. roasted garlic alfredo sauce
- 8 ounces cream cheese (at room temperature)
- ½ cup Parmesan cheese (shredded)
- ½ cup Romano cheese (shredded)
- 2 cups low-moisture whole milk mozzarella cheese (shredded)
- 28 oz. artichoke hearts (drained/rinsed/chopped)
- 16 oz. fresh spinach (steamed; can sub with 10 oz. frozen spinach)
- ½ cup milk (optional, use if you want the dip to be a little less thick)
Instructions
- Add the alfredo sauce to a large saucepan over medium heat.
- Cut the cream cheese into cubes and mix it into the alfredo sauce until well-combined and creamy. Use a fork to whisk any lumps out.
- Add the Parmesan, Romano, and Mozzarella cheeses and stir until well-combined.
- Stir in the artichoke hearts, then add the spinach. Stir until well combined.
- If the dip is thicker than desired, add up to a ½ cup of milk and stir until combined and heated through.
- Serve with tortilla chips, pita chips, fresh bread, and/or vegetables.
- Store in the refrigerator for up to 4 days.
Notes
- This dip can be made ahead of time and reheated before serving.
- For extra flavor, consider adding minced garlic or a squeeze of lemon juice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 350
- Sugar: 2g
- Sodium: 550mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 60mg