Spinach and Artichoke Dip

My mom made this restaurant style dip as an appetizer for Christmas dinner and everyone quickly gobbled it up. When I began planning the menu for my recent dinner party, I immediately emailed my mom, asking for this recipe.

The recipe calls for 10 ounces of Alfredo sauce, but I could only find 15 ounce jars. I didn't feel like measuring it out, so I just dumped the entire 15 ounces into the mix. The dip came out creamy and wonderful, and not overly Alfredo-y.

I baked this about an hour before my guests arrived, and then turned the oven down to 225 degrees and left the dip in to keep it warm. Once my friends showed up, they quickly scooped it onto their plates, and devoured it with pita chips and tortilla chips. Even the toddler loved it!


Spinach and Artichoke Dip
Source: my mom
Printable Recipe

Ingredients
4 cloves garlic
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
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan
1/2 (8 ounce) package cream cheese, softened

Directions
Preheat oven to 350 degrees F.

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 8x8 inch baking dish (I used my deep dish pie pan), 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 with pita chips.

Serves 12.