Artichoke & Spinach Dip Restaurant Style
Tastes very similar to ones served in chain restaurants in our area. This one uses refrigerated Alfredo sauce as its base to give it a wonderful creamy texture.
Tastes very similar to ones served in chain restaurants in our area. This one uses refrigerated Alfredo sauce as its base to give it a wonderful creamy texture.
I've been making this recipe for several years, it's great! I use garlic powder (1 tsp) and usually leave out the artichokes and just use spinach. I use a 15 oz jar of alfredo sauce, 2 cups of mozzerella, about 1/2 cup Parmesan, and an entire 8 oz. pkg of cream cheese. I don't layer the ingredients, just stir everything together, pour in a casserole and bake till bubbly. I serve it with slices of hot, crunchy garlic toast. Fantastic!Read More
I've been making this recipe for several years, it's great! I use garlic powder (1 tsp) and usually leave out the artichokes and just use spinach. I use a 15 oz jar of alfredo sauce, 2 cups of mozzerella, about 1/2 cup Parmesan, and an entire 8 oz. pkg of cream cheese. I don't layer the ingredients, just stir everything together, pour in a casserole and bake till bubbly. I serve it with slices of hot, crunchy garlic toast. Fantastic!
This is absoultely DELICIOUS. I serve it with pita triangles. I've made it about 6 times since I got the recipe a few months ago, and each time my guests all agree that it's better than what you get in the restaurants. I go ahead and use the whole cream cheese package just to make it easier. I also mix up all the cheeses to make it easier to put in the pan, and I heat the cream cheese a bit in the microwave to soften and make it easier to mix. Yummm!!!!
This was absolutely phenomenal! My guests never left the buffet table..... I usually use a Garlic Alfredo sauce for extra flavor. For a little kick, try adding a tsp of hot sauce to the mix prior to baking it. It's wonderful!
EXCELLENT DIP!!! I tried an artichoke spinach dip recipe once before and my husband told me that I should never touch an artichoke again :). I tried this recipe and his eyes literally lit up! This recipe was so easy to make, that I couldn't believe it. I used store bought garlic that was already chopped and also added a little extra salt. (I eliminated the need to bake garlic first and just mixed the garlic in with all the other ingredients). It truly tasted like an Applebee's dip....or even better. My entire prep. time was approx. 5 minutes. The suggested cook time was absolutely perfect. My husband asked me to make this recipe for the next food day at his job!!!! This is truly a 5 star recipe.
AWESOME IS AN UNDERSTATMENT!!!!!!!!!! I have made this many times and after a few modifications Ive found perfect recipe. FRESH GARLIC is a must dont use minced this is what makes it so flavorful the extra time is worth it. I use the entire package of cream cheese and an entire bottle of Alfredo 15 oz. Mix everything very well to get the best blend. Finding the right cooking time was tricky I cook about 15 minutes longer but pull out and check often to find your favorite consistency. I actually like this recipe better the second day its SUPER YUMMY best recipe I have ever gotten online.
I made this for a SuperBowl party. Due to the other reviews, I used slightly less spinach and artichokes. Be sure to use Alfredo sauce from the refridgerated section. I think some people are using the jarred kind which has a different taste and consistancy (at least to me). It came out wonderful, and went quickly. No leftovers at all!
This is a great recipe and is very similar to a good one I have in my recipe box. I made this dip last FRI for the family and we all loved it and felt like we are eating out at home. The only change I made in the recipe is to skip roasted garlic part and use whole jar 16oz of CLASSICO’s Roasted Garlic Alfredo sauce and I mixed all the ingredients in a casserole dish before I put it in the oven. To turn this recipe into a gourmet dish, you can add one pound of small shrimp. Very good recipe and very easy to prepare. Thanks for sharing this great recipe.
Oh, this was great! I made it for christmas eve appetizers and my husband and I practically ate the whole thing in one sitting. The only thing I would change is I would not get the marinated artickoes again. They were too salty and I would also chop them up. I didn't care too much for the big chunks of artickokes. I also took some of the others advice and mixed all the cheeses and the sauce together and used the whole thing of cream chesse. I also added some pepper and garlic to the cheese mixture. Then I put mozzerella on top. For the cheese mixture I used an italian mix of cheese. Also, next time I make it I will mix everything together. I like it that way. thanks for a great recipe
I kept this in a crock pot for a buffet and added whole milk a few times to maintain texture. No leftovers.
I've made this recipe twice. With and without artichokes. -- better with them. I used 2 tsp prepackaged chopped garlic and 1 to 1&1/2 tsp garlic powder instead of roasting fresh garlic cloves, and added black pepper. (Don't add salt, it's salty enough without) I mixed everything together instead of layering. Be sure to use fresh parmesan, not the powdery kind, and add extra in the mixture with extra mozz. cheese!! mmmm... cheese... Per other reviews, I was scared to use jarred sauce, but couldn't find canned. Used Ragu's jarred alfredo sauce anyway (10 oz = 1&1/4 cup), and it was perfect. Serve with chips, and great as leftovers too!
HELPFUL TIPS WHEN SERVING TO GUESTS: I make this so much but each time end up having to re-read the changes I made b/c they COMPLETELY make a difference. The biggest thing I've learned from making this so many times is... to invest in one of those warmers/small crockpot and letting this sit in here for guests. It's so heavenly warm ...completely ick cold (but perfect if warmed up again). Use the entire 8 oz cream cheese, never use Kraft Alfredo (for ANY recipe... not matter of taste..it just completely stinks and is watery) ...use the entire 15 oz alfredo if that's how much your jar is, and definitely up the mozz to 1.5 Cups. Someone recommended 2 Cups and each time... it's too cheesy to my guests. Don't get scared off by those who say you have to do the garlic step. Do it ...don't. ....don't even add garlic... it will still taste fantastic!!! I've done it the long way, the kind in a jar, and the powder. All taste good. This is just the go-to when I have guests because they can't stop talking about it. This is to DIE FOR!!
Not a big fan of this recipe. The taste of the Alfredo sauce really took over the taste of this dish. If you do decided to make this I would recommend less Alfredo sauce, use the entire brick of cream cheese and add some Asiago cheese.
I used the whole thing of cream cheese because I'm fat and it was REALLY good!!! Thank you for bringing this into my life! ;)
Update: I just made this again for a Halloween get together and it is still fabulous and I never have leftovers. I made this for a New Year's party and it was a hit!!! I was a little worried after reading the reviews that the alfredo might be too prominent so I made a few adjustments. I made a double batch and used a 16oz jar of alfredo, 1/4c fat free plain yogurt, 1/4c low fat mayo, 1/4c more of mozzarella and 1/4c more of parmesian. I also just used minced roasted garlic. I didn't read the directions properly and I mixed everything together - which is the way to go. I then cooked it on low in my slow cooker so it could be kept warm all night. It tasted better than any restaurant dip I have ever had AND it passed my picky husband test - he raved about it. I will definately make this recipe again!
This is excellent! I made a few changes that make it a bit tastier and more simple. I use Bertolli Garlic Alfredo sauce (jarred), whipped garlic & herb cream cheese, 1 Tablespoon minced garlic (jarred), 1/2 cup mozzerela cheese, 1 cup italian blend cheese, and 1/2 cup colby. I also chop the artichokes and add a little garlic powder and salt. I also mix all the ingredients in a bowl and top with a little shredded italian blend for presentation. This is not exactly a healthy choice, but a good "once-in-a-while" indulgence! I never have to worry about bringing home leftovers when I take it to a party--always a hit!
Holy moly! This is the best spinach dip I have eaten or made. I used 8 oz cream cheese, and a jar of alfredo, which was more than 10 oz, and 1 t garlic powder. I softened the cream cheese in the microwave, mixed all in a bowl, moved to shallow dish and baked for 25 min. OMG is all I can say.
This is fantastic!!! I brought this to a party last night and with all the different foods that were there, everyone was in line for this stuff! Many people commented on how it was MUCH better than restaurant style dip. I added a whole package of cream cheese and instead of 1 cup of mozarella cheese, I added 2 cups total. What a cheesey delight! I cut up some french baguette bread for the dip and that really made it great! I will be using this over and over again!
Awesome! I used roasted garlic alfreado sauce. Made for a party....none left.
Made this for company when I knew we'd need a lot of snacks around. Was trying to make something nice for my friends who aren't as "adventuresome" as me. Even though the ingredient list is unassuming, the flavor is incredible! Be sure to roast your garlic ahead. Friends will keep asking you for your recipe.
Updated 1/27/11: I still make this all the time, but I've made it even easier because I don't bake it anymore. I just mix all the ingredients in a casserole dish and microwave it until it's hot. Everything melts together quickly and it tastes just like it's been in the oven, but takes a fraction of the time. Original Review 3/19/02: This dip was incredible and was so unbelievably easy! I made this for a bridal shower and everyone wanted the recipe. The bride's aunt wanted to take the leftovers home with her but I was selfish and kept them for myself.:) I used fresh spinach that I steamed and finely chopped. I just layered everything in the pan the night before, covered in plastic wrap and stored in the fridge until I needed to cook it. I popped it in the oven and added about 15 minutes to the cook time (because it was cold) and it came out perfectly! We served it in a hollowed out bread bowl and it was great! The only change I will make in the future is to add more garlic (but we like garlic in my family). I will be making more of this for myself! Thanks for the great recipe, Terra!
Absolutely delicious dip recipe and very easy to make (hardest part is baking and peeling the garlic and there's really not much to that). Made exactly as the recipe called and wouldn't change a thing. It was delicious - probably better than what I've had in restaurants. It did take longer than 30 minutes to get "bubbly" - closer to 40 maybe 45 minutes in the oven. Took out and transferred to a crock pot on warm for people to snack on throughout the day at Easter. Very important to remove excess water from the spinach and artichokes before cooking. Will definitely make again.
Changes I made - which were very few. I did not bake this. I instead put it in my crockpot. Used Bertolli alfredo pasta sauce. Used a generic brand of frozen chopped spinach. Dont use marinated artichokes. Drained and rinsed the artichokes very well (chopping them with a slap/chop type thing). Used the Costco/Kirkland minced garlic, about 2 TBS. Used a generic 2cup package cheese blend, mozzerella/parmesan. Used the whole 8oz package of cream cheese. I mixed everything together the night before in the crock and let it sit in the fridge until this morning. High for 1hr, switching down to low for another 3hrs. Giving it a good stir every 30 minutes or so. Brought it in for a surprise baby shower and everyone raved about it! And I'm going home with a clean crockpot! :)
What a wonderful dip! I doubled the cream cheese and mozzarella, and used a 15oz. jar of Bertolli Alfredo Sauce with Portabello Mushrooms. Really outstanding flavor... we served it with breadsticks and garlic pita chips. When those were gone, my husband was eating it with a spoon. This one's a real keeper. We'll be making it again on Christmas Eve. Thanks, TERRAD!
Although not a HUGE fan of spinach and artichoke dip, my husband is, so I made this for him. I used the Quick and Easy Alfredo Sauce recipe from this site instead of buying it. The whole thing turned out FABULOUS! He swears it is the best dip he has ever had! I really liked it too! He loved the fact that it didn't have a layer of oily fat on the top like so many places serve - and he believes it is because I used the alfredo sauce instead of mayo. I don't know about that, all I know is that it is a hit and I wouldn't change a THING!
I just love this recipie. I used to go to Applebee's and order their artichoke and spinach dip and this is by far better. Not only is this dip simple to make but it is affordable. Now I make it all the time. It's a favorite at get togethers and I think my husband would like to live off of it. Many thanks for posting this great recipie and if your reading this review to decide if you want to try it or not, take it from me, try it you won't be dissapointed.
This dip was superb! It hit the spot with my out of town guest last week. I did stir my ingredients instead of layering them. And served the dip in a hollowed out Sour Dough Loaf with Blue Corn Chips. This one is a winner. Thanks for sharing.
I was looking for a good Artichoke and Spinach Dip recipe for a BBQ I'm going to tomorrow. I decided to do a "test batch" and I'm ashamed to say that my husband and I devoured the entire thing :/ It's SOOOO good!!!! The Alfredo sauce is really what puts the kick in this. I didn't have time to roast the garlic, so I just put about a tablespoons of jarred garlic I had in my 'fridge. This recipe seems like it can be pretty versatile.
ABSOLUTELY DELICIOUS!!!!! I can't say enough good things about this recipe. I made this for my family to nibble on before we opened our gifts at Christmas and it was devoured. There wasn't much nibbling...just a bunch of gulping! Even my picky husband who is not fond of "creamy/cheesy" dishes enjoyed this. I was amazed at how easy & delicious this was. By accident I used the full 8 oz of cream cheese and it was perfect. Definitely recommend this one. Thanks TerraD.
We used the food processor to chop the spinach and artichokes; then we folded that mixture into the sauce, cheeses, etc. We only used a few tablespoons of the parmesan because the sauce was already quite rich. We served it warm with toasted sourdough bread, cut into small triangles. It was delicious!
This was SO good warm from the oven. We used a fat free cream cheese and a light version of the alfredo sauce, and the difference wasn't noticeable at all. We put tortilla chips in a dish and warmed them in the oven, too ... will DEFINITELY make this again! This really is restaurant quality!
Made this dip for my sister's baby shower yesterday and it was very good. I used half the spinach called for which was plenty and Trader Joe's Alfredo. I will try it with Bertoli Alfredo next time as several other reviewers stated good results with that. The dip had a great texture and consistency. UPDATE: I have made this recipe twice more since my first review and have gotten rave reviews from my guests both times. I now use the Roasted Garlic Bertoli Alfredo. I roast 5 garlic cloves drizzled with olive oil in my oven on 350 for 30 minutes, than mince those and add them to the mixture. To prepare I blend all my cheeses first. I lightly pulse the artichoke w/ 8 to 10 marinated sun dried tomatoes in the Food Processor taking care to get small chunks, not a paste. I stir the artichoke and cheese mixtures together and add about 2 handfuls of torn, fresh baby spinach omitting the frozen spinach all together. I stir to incorporate the spinach well and spoon it into a prepared, glass 8x8 dish. I add additional shredded Parm. to the top and bake as directed. One last note: I personally don't like the look of the oils floating to the top when I pull the dip from the oven. I blot with paper towel to remove most of the excess oil and stir the dip into a serving bowl garnishing it with a bit more shredded parm making it picture perfect.
This was amazing. I followed the recipe exactly and it was PERFECT! I served it up with some cubes of Amish White Bread (from this site). Love love love it.
Made exactly as written and did not care for it. It was all spinach. I also did not care for the roasted garlic taste with the spinach. I notice now that most of the reviewers who "loved it" added the full jar of sauce and the whole 8 oz. of cream cheese. And did not roast the garlic. I will try this again with those ideas because my family likes spinach dip. I will also add more mozzarella. Sorry :(
Loved it!! I followed some of the others suggestions...I used the Classico garlic alfredo sauce, and I used an entire brick of cream cheese. I cooked the entire thing in the crockpot on low for a few hours, and just kept stirring it occasionaly. Then I set it on keep warm, and the entire family was helping themselves throughout the day! Definitely turns out better than some restaurants!!
Followed to the T first time, but do agree...the flavor of the jarred Alfredo sauce came through =-( Last week, made same recipe IN A HURRY with What I had avail: Defrosted 9-10 oz chopped spinach in a 8X8 Pyrex-squeezed liquid out. Added only 3/4 of Classico-Roasted Garlic Alfredo, 'only' 2/3 of a cup of Jarred marinated artichoke hearts(Very strong but buttery when chopped)2 tb of it's marinade, 3-6tb milk, pinch or 2 of pepper flakes and Marjoram (MAJOR TASTE IMPROVEMENT!) 8oz reduced fat cream cheese cubed, 1/3C parmegiano-regiano cheese, 2/3C mozzarella and 1/3C colby for color. Microwaved it at -50% Power -covered, stirring every 2 min until creamy and bubbly . WONDERFUL!!!
This dip was very good. I added the whole block of cream cheese (what are you gonnna do with that other half?) :-) I also added onion powder, garlic powder and black pepper because I put those spices in basically everything I make! Update 01/11/08: Add a little chicken broth to the mix to make this more spreadable. Also add a splash of both hot sauce and lemon juice Yum! Many of my guests claimed this was actually better than restaurant style dip!!
Omg...this is soooo amazing, wish I could rate more than 5 stars, but I can't!
I give the ingredients a four star rating because the alfredo sauce is AWESOME in this dip! However, instead of garlic cloves I use garlic powder and just combine all ingredients and pop into the microwave. Talk about EASY!!! Also, instead of mozerella chese we use colby monterey jack shredded cheese...I think it gives it a better flavor and Ive tried it both ways. Everyone who tried this dip couldnt get enough!
This is a really good dish - but soooooo rich. I made it basically per the instructions but think I would mix everything together to start with rather than trying to layer. Ended up mixing it all together after it was cooked since dipping to get all the ingredients involved dipping all the way to the bottom of the dish with many broken chips as the result. Mix it all and you can dip just the top - and get more than just cheese.
"Ehh," is pretty much what we all said about this recipe. It seems like something is missing, but as a beginner cook, I don't know what it is yet.
This recipe was fantastic! My guests loved it and asked for the recipes. The things that I did different were to add the whole block of cream cheese, added tsp. garlic powder instead of roasting garlic, added tsp. of hot sauce(I had cholula) and I mixed all ingedients together instead of layering them. Topped with parmesan cheese and browned top at the end. Served with sliced french baguette bread. Excellent.
This turned out wonderfully, but I did make some adjustments...I used three jars of marinated artichokes (about 18oz I think) and the whole package of cream cheese. Also, I only used half of the spinach, and not quite all the alfredo sauce. I brolied it a few minutes on high at the end to make the top nice and pretty. I added some chopped tomatoes to the top for garnish. Served with tortilla chips. It got rave reviews.
Better than the Restaurant!! I followed the suggestions using a full jar of Bertolli sauce, 2 cups of italian cheese, 1/2 cup of parmesan cheese and a full brick of room temperature creme cheese. I also pulsed the artichoke hearts in my food processor before mixing everything together. I mixed all but 1/2 cup of the italian cheese into the mixture and baked for 30 min. then spinkled the remaining 1/2 over the top and baked for an additional 5 min. on speed bake to melt the cheese on top. Turned out awesome!!
Very rich and high in calories but very good. (My spouse and I ate so much that we both had stomachaches, so pace yourself!) I don't think it makes that huge of a batch. The two of us ate it and had leftovers, but I would probably double it for a party. I think this would be better with fresh spinach, and maybe 15 oz. rather than 10 oz. of spinach. I like the fresh-tasting spinach dip from the Cheesecake Factory, so that's what I;m going for.
YUMMY! Instead of the cloves of garlic, I too used a jar of CLASSICO Roasted Garlic Alfredo Sauce. I also used Parmesean/Romano grated cheese (because that's what I had in the fridge). Lastly, I used a 13 x 9 in. baking dish and after the 30 minutes of baking, stirred the mixture and continued to cook 10 minutes longer. Raves from everyone, and my 3 year old is still eating reheated leftovers!!
This recipie was delicious! I have tried several spinach artichoke dips and have never been satisfied until this one. The alfredo sauce is the key- all the other recipies I've tried call for mayo (which makes the dip too tangy). I highly recommend this recipie!!
With the modifications, I absolutely love this recipe! This is a great base without the sour cream mayo that many recipes recommend. Since Thanksgiving, I've made this recipe 3 times--yes, it's that good. Tips that I would give: use fresh (baby) spinach if available, definitely roast the garlic (doesnt take that long).. I tend to put the garlic in the oven, heat up the alfredo sauce ( Classico 4 cheese, I think I'm going to try the roasted red pepper next time), drain rinse and chop the artichokes and finely chop the spinach, my secrets for this recipe are to add salt, pepper, and for kicks I add jalapeno chiles and Indian red chili powder (paprika works as well).. while the alfredo sauce is heating (I think mine is 15 oz and I use all of it, it reduces in quantity upon heating), I put the chopped spinach, artichokes, take out the garlic and add that it in there, and add the chopped picked jalapeno slices and add most of the mozzarella and parmesan (i added pepperjack in there today as well, it was quite good), and add the cream cheese, then finally add the hot sauce which melts and molds everything together, making it easy to mix. I spread this on the pan and add the remaining cheese.. the jalapenos do make a huge difference and heating the alfredo is key for a spreadable mixture!
I didn't give it 4 stars, which would indicate a good recipe if not great, because I had to tweak it so much. It might have been my own fault as I read other reviews about using Classico roasted garlic Alfredo as opposed to regular Alfredo, and I thought "yum! that sounds good!". However after it was made, and I put a spoonful in the microwave to taste test it, the dip was pretty darn flavorless. Yes, it was garlic-y but there was a lot of flavor missing to make it right to serve at a party, and it was EXTREMELY thick. So I threw in another 1/3 cup of parmesan - which I grated fresh hoping it would give it a kick. Threw a dab in the microwave, tried it again, still a no go. So I added 1/8 tsp cayenne pepper and 1 tbsp whipping cream to "loosen" up the dip. Heated it, tried it - still not quite there. Finally I threw in close to a whole cup of Sharp Cheddar cheese and a dash more cayenne pepper. Tried it, it was decent finally so I quit. It's OK. Not good or great like I thought it would be from the tons of reviews. Next time I'll use plain Alfredo, probably Ragu, and plain ol' garlic just like the original recipe calls for. If its better (which I hope it is) I'll come back a change my review.
Wonderful recipe! Glad it was included in recipes featured from NC from the newsletter. Being from NC, it made me proud. The only difference that I did to this recipe was to use the entire block of cream cheese rather than half. Other than that, wonderful. Served with baked Pita chips for a pot luck, and people went nuts! Definitely a keeper. I also used just artichoke hearts cleaned of choke and internal leaves(not with any of the leaves still attached like some of the canned varieties that still has the "choke"). Thanks for submitting this recipe to AllRecipes!
My family loved this recipe!!! After reading other reviews, I used a jor of Classico roasted garlic alredo suace and did not add any other garlic. It turned out perfect and was better warmed over the next day. This recipe is a keeper for me!!!
The best recipe I have found for this dip so far...I halfed the recipe because I was making it for two and it was more than enough. We had the rest the next day. I also stuffed some leftover raw mushrooms with the dip and baked them until the mushrooms were tender and juicy. Delicious! I added more cheese and mixed in a bowl prior to spooning into greased baking dish. I think it makes more sense to blend all the flavors together so they can get happy rather than layering it. The key is the alfredo sauce. I used Roasted Garlic Classico. A real winner!
I've made this a few times now and it is always a hit. I used Trader Joe's alfredo sauce and it tasted fine. I also used the whole package of cream cheese for ease and minced garlic from a jar. It makes a lot, so be ready for a party! I also use my stick blender to blend the artichokes (just a couple of pulses) so I don't have big chunks of it.
I thought this recipe was horrible. I made it for work and everyone liked it but me. Will not make this again.
This was very good. Everyone loved it and it went really fast at the party I brought it to. I think 30 min. is too long for the garlic, 15-20 min. should be fine. I would also recommend mixing the cheeses and the alfredo sauce together before adding it to the garlic, spinach, and artichoke. I added the cream cheese last, and it was difficult to get it mixed in really well with the rest of the ingredients.
Excellent!! Many compliments and everyone wants the recipe!! However, use the full 8 oz of cream cheese and stir when you remove it from the oven. Also, There is really no need to roast the garlic. It worked out great when I just added the garlic raw and cooked it with the rest of the ingredients. Bravo!!
I couldn't walk away! My husband and I almost went through an entire bag of chips with this because we couldn't stop! Excellent recipe!!
This is so so good. I wanted to eat it by the spoonful. I made it for a potluck party last night and out of all the food there, everyone kept commenting this dip was the best item! I just used minced garlic and mixed it in with all the other ingredients. I also used the whole bar of cream cheese as others suggested. These are the only two changes I made. This one's a keeper!
i have made this twice now. It is sooo easy! I did have one suggestion Cut the spinach or else it will all be stuck together.
Awesome! Thought it was better then Applebee's...which was what got me on the dip kick in the first place!
Awesom recipe! My boyfriend brought the leftovers to work for lunch the next day, now if I go into his office without bringing them some I hear about it. Much better than restaurant dip! I like to serve it with thick pumpernickel!
Guess I'm the "Lone Ranger" on this one...heehee....anyway, I did not care for this dip at all. I had high hopes bc of all the GREAT reviews.....I did not like it with the jarred Alfredo Sauce......I don't like Alfredo Sauce from a jar....anyway, I DID like Florentine Artichoke Dip recipe on this very website MUCH better--should've stuck with THAT one......
I don't think this is restaurant style. Nothing like what I've had at restaurants. I really don't understand the rave reviews. It wasn't terrible, just not the restaurant style that I was hoping for.
This gets rave reviews every time I make it! I have "tweaked" it though (as I always do) I use Roasted Garlic Alfredo sauce and Pepper Jack cheese instead of the Mozza....adds a really great kick! Excellent recipe, thanks! :)
Be sure to use HALF of an 8 oz. pkg of cream cheese it makes the world of difference! Also after mine was baked I popped it under the broiler for a couple of minutes to enhance the presentation!
I use a whole pkg of cream cheese, and just use canned crushed garlic for ease (fresh roasted is better). It's delicious! Just serve with tortilla chips.
I've made this recipe about 5 times I'd say and will make it again for a party this Saturday. Everyone absolutely loves this dip every time I make it. Family, friends and co-workers have all raved about it. Make sure to use the parmesean from the deli because this melts unlike the powdery cheese in the canister you get in the spaghetti isle. I also make it in a pyrex bowl because that's the only thing I have that has a lid and it works wonderfully. People have actually started requesting I make this for parties! Use a little more alfredo for easier dipping. Classico is the brand I use. :^)
I strongly recommend reading several reviews to see how people changed the recipe. Changes I made: I did not roast the garlic, I used a bag of Italian blend cheese, I used the whole block of cream cheese, I only used half of the alfredo sauce. I threw everything in my baby crockpot on high and stirred frequently. I was making it for an office party so I started it when I got to the office and it was ready by the time of our luncheon. Everyone loved it and I went home with an empty crockpot!
this was tasteless, dry and totally unappetizing. i tried this recipe twice, once exactly as written and the second time with readers suggestions. this was missing something major, i'd rather by the preboxed stuff at the supermarket, it's better.....
I made this just as the recipe asked for, except that I put a whole cream cheese (8 oz) in there. I thought the Alfredo sauce was overwhelming. If I were to make this again, I would definitely put less Alfredo sauce in it, add more shredded cheese and maybe more cream cheese. The way the recipe is now, I wouldn't make it again.
Excellent recipe! Thanks so much! Instead of roasting my own garlic, I have found "roasted garlic alfredo" sauce at the supermarket and used that instead. It truly is similar to what you can find at various restaurants! I've made this twice in the past week for different gatherings and it's been a huge hit!!
It went over well at parties I took it to, but I thought it was expensive to make, and next time I'm hungry for it I'll probably try buying it at the store in the frozen section or premade from Costco. I didn't think it was as good as the appetizers I've bought at restaurants. But if you do want to make it yourself, shop around for the artichokes and then it won't be as pricey.
I've brought this to work twice and it has been devoured both times. This time, I doubled it and it STILL was gone before Noon! I use roasted garlic alfredo which gives it the right amount of garlic flavor for my taste, so I nix the cloves. I use the whole block of cream cheese, blend everything together and add a handfull of extra mozzarella before baking. If I'm taking it somewhere, I transfer to a crock pot and keep it on low. I serve with toasted mini bread chips that you can buy bagged. It's VERY creamy and the flavor is fantastic.
Amazing! I didnt have artichokes but didnt miss it. This is the best dip I have EVER made! Delicious!
easy and awesome, I forgot to buy a bottle of alfredo so I used the quick and easy recipe on here. I've had coworkers asking for the recipe.
This is the best - even better than the restaurants! We personally do not care for the bitterness of artichokes so we doubled the spinach and omitted the artichokes - it was great!
the first time i made this I also used a whole cream cheese instead of a half (by mistake) - and I think I liked it better - though, it took longer to bake. Stirring it before putting it into the oven is a must (especially with the extra cream cheese). I cut tortillas into small pizza-style slices and fried them into chips to go with it. Very good recipe.
this was SOOO good and easy to make! eat it with anthing bagel chips, crackers, toast, flour tortillas, tortilla chips anything!
This is gooey, stringy and delicious. I used baked garlic, the entire 8 oz. block cream cheese, the 15 oz. jar Bertolli mushroom Alfredo sauce, 1 1/2 cups Sargento Mozzarella/Provolone, 1/2 c. Sargento shredded Parmesan. I added Tabasco and nutmeg. Left it overnight to develop the flavors. Baked it in a small Crockpot 1 hour on high 2 hours on low. Served with toasted baguette slices. I could see adding sauteed wild mushrooms or more artichoke hearts. This would also be good as stuffing for mushroom caps topped with buttered bread or panko crumbs or crispy fried shallots or onion rings.
This dip couldn't be any easier and more impressive. I am asked to bring this to parties occasionally and it's always a huge hit. You just throw it all together, bake it, and voila! Everyone is impressed by it, and the entire pan is usually gone by the end of the party, if not well before! Nothing about this recipe needs to be changed. Follow it exactly, and you will be the hit of the party!
This recipe is great as is but don't be afraid to try variations. A really good one is to add 1/4 cup minced onion, 1 lb chopped cooked shrimp and havarti cheese instead of the mozzarella. Very tasty.
We LOVE this recipe. I'm known for it, and my family and friends always make sure I bring it to every event, party, cookout, any excuse to get more! I ve had to give out the recipe countless times, I've never gotten a complaint, not even from my artichoke hating hubby. I always use Bertolli's Garlic Alfredo Sauce, and the whole 8oz package of cream cheese. You don't have to use roasted garlic, minced does just us well! Make sure it's well mixed before you bake it or you'll get pockets of cheese!
Yum! I used the entire 8 oz of cream cheese, marinated artichokes and 1/2 jar of Bertolli creamy alfredo sauce. Don't be afraid to use all 4 cloves of garlic. That zip is needed. Once the dip was heated through, I removed the lid & broiled for a couple of minutes. Gave it a nice brown bubbly top. Rather expensive to make, so save it to treat yourself or the people you really like.
Incredible dip...I absolutely loved this!! Everyone complimented on how yummy it was and couldn't believe it was homemade...Yummy! Thanks!
This is a very good recipe! It's quick, easy, creamy, and absolutely fabulous! I didn't have any garlic cloves so I used pre-minced garlic, about a tablespoon. I also added a pinch of salt. A great recipie to take to a party!!!!
I made this recipe according to the directions but took others advice and used chopped garlic from a jar instead of roasting it. I used the whole package of cream cheese, and also used 2 cups of mozzarella and almost 1 cup of parmesan. At first I used less parm but it was a little bland and I thought the additional parmesan would add a little salt. I also added atleast a tablespoon of fresh ground pepper. To be honest, it was really good but it needed a little more flavor/kick. I think next time I will play around with reducing the alfredo sauce (it made it a little TOO creamy) and maybe adding a jalapeno or even cayenne. I thought the amount of spinach and artichoke was just right. Thanks for the recipe and all the tips!
I made the recipe as written and it was very good. I thought it was missing something, though and so I added some fresh squeezed lemon juice and WOW! It really brightened up the artichokes and gave the dip so much more depth of flavor. Try it! Trust me!
I made this exactly as listed except for powdered garlic instead of fresh roasted. It was excellent. I do think other reviewers were right to add a bit more cream cheese and mozzarella which I will be doing next time.
When I first saw this recipe, I had a doubt about the Alfredo sauce but wanted to try something different so went with it. What I did different: Peeled and chop the garlic then roasted in in the oven with a little olive oil. After I had assembled the dish, I found it a bit dry so added ½ block cream cheese. I also added a handful of chopped smoked almonds to give it a bit of a crunch. Seasonings – black pepper and Slap Ya Mama Cajun Seasoning. Délicieux!!!
A hit at the party. You really have to use the REFRIGERATED Alfreodo sauce. I even chose the "light"version. And use 2 cups of mozzorella to get that 6 inches-string-effect. Make sure the artichoke is in "water". Some brined artichoke brands are too salty and it will ruin this recipe. Some commented on using half of the spinach. I don't think so. And use the whole block (8 oz) of cream cheese.
This recipe is definitely a keeper. I took two dips to a 4th of July party. The first is a queso style dip I am always asked to bring to parties. I had never made the Artichoke & Spinach Dip before and was going purely on the wonderful ratings. This dip was gone in a flash and outshined the usual favorite!. I will definitely be making this again! Thanks!
I went out on a limb for a party I was hosting and did not try this before serving...thank God it got rave reviews! Thank you!
Outstanding...As good if not better than dishes found in a restaraunt. I followed the recipe layering the ingredients in the order stated. After the cooking time in the recipe, I uncovered the dish and mixed it up completely with a spoon. I then returned it to the oven, uncovered for an additional 15 minutes. The result was a slightly crusty top with a nice creamy interior. Perfect!!!
i won first place in my company's first annual slow cooker show down with this wonderful recipe!! i cooked in a crockpot on low-med for about 3 hours. it was delicious!
Terrific dip! I made for a get together with friends and it was eaten up quickly by everybody! I made two batches - one as written and a second with the addition of roasted pasillo peppers (because I had some!). People who like a little spice went nuts for that version, others who didn't care for spice were so happy with the original.
I make this dip all the time , if you have extra time use the,quick as easy Alfredo recipe on this,site add tomatoes to the top, yummy
I had such high hopes for this recipe and was pretty disappointed when I actually ate it. It tasted like I was eating glorified alfredo sauce. SO salty too! Probably won't ever make this again.
This recipe is so easy and always turns out great. I've never made this with the artichoke hearts, but I'm sure it would be great with them. I use a 15-16 oz. jar of alfredo sauce, a whole package of cream cheese, 2 cups of mozzarella, and 1/2 cup of parmesan. It usually doesn't need the full 30 minutes to be melted and bubbly. Delicious!