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Creamy Spinach and Artichoke Dip

A rich and creamy dip combining spinach, artichokes, and a blend of cheeses, perfect for any gathering.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Dip
  • 16 oz Alfredo Sauce Choose a high-quality brand for a rich flavor.
  • 8 oz Cream Cheese (softened) Make sure it's at room temperature for easy blending.
  • 3/4 cup Parmesan Cheese (freshly grated) Avoid pre-grated cheese for the best melt.
  • 3/4 cup Romano Cheese Look for finely grated for even melting.
  • 2 cups Mozzarella Cheese Use whole milk mozzarella for gooey goodness.
  • 30 oz Artichoke Hearts (drained and chopped) Canned or jarred artichokes work best.
  • 20 oz Spinach (thawed and squeezed dry) Fresh spinach can be substituted.
  • 1/2 cup Milk Adjust for desired thickness.
  • 1/2 teaspoon Garlic Powder Adds garlicky flavor without overpowering.

Method
 

Preparation
  1. Remove the cream cheese from the fridge and let it sit at room temperature for about 15-20 minutes to soften.
  2. Drain and chop the artichoke hearts, then thaw and squeeze dry the spinach to remove excess water.
  3. Grate the Parmesan and Romano cheese for a fresh, melty texture.
Cooking
  1. Pour the Alfredo sauce into a saucepan and warm it over medium heat for 2-3 minutes.
  2. Cut the softened cream cheese into small cubes and add them to the warm sauce, stirring continuously until smooth.
  3. Gradually stir in the freshly grated Parmesan and Romano cheese until melted.
  4. Add mozzarella cheese in two additions, stirring well after each until melted.
  5. Gently fold in the chopped artichokes and spinach, then add garlic powder.
  6. If the dip seems too thick, add a splash of milk to adjust the consistency.
  7. Cook for an additional 2-3 minutes until everything is heated through and bubbly.
Serving
  1. Serve warm with tortilla chips, fresh bread, crackers, or fresh vegetables for dipping.

Notes

Keep the dip warm in a slow cooker when serving to maintain its gooey texture. Store leftovers in the fridge for up to 5 days.