I love spinach artichoke dip. I think it could almost be considered a vegetarian supper. How healthy I would be! 😉
It is easy to make, not necessarily the cheapest appetizer but definitely worth it.
One thing to note–I can and do substitute a lot. When you live in the boonies, it is a part of life. But, no matter what you read on the internet, do not substitute mayo for the alfredo. It tastes horrible.
So what do you need?
a can of artichoke hearts
parmesan & romano cheese
shredded mozzarella cheese
one package cream cheese
I melt a few tablespoons of butter in my skillet, dice up 2 or 3 garlic cloves and sautee them. I also chop a bit of sweet onion, but you don’t have to add it. Again, that is something I add just because I like it. I add the artichoke hearts just to mix up the flavors a bit. They seem to “meld” better while warm.
After that, I just mix the spinach, onion/garlic/artichoke heart mixture, cheeses and alfredo sauce in a bowl. Then, I spray a 9×13 pan and spread the mixture out in it.
Bake at 350 degrees until bubbly and lightly browned.
Let it cool a bit before you dig in. That bubbling cheese can do a number on the roof of your mouth!!