Artichoke & Spinach Dip, Restaurant Style Recipe

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 dip was a big hit. My husband took it to work and THEY DEVOURED IT! It was gone before it got cold. First of all, the recipe says to "spread" the ingredients into the baking dish. VERY IMPORTANT: Mix them well in a bowl first, then spread them into the baking dish. This is not a layered dish. It will not look "presentable" if there are chunks of ingredients all over the place. I used real roasted garlic. It isn't really a big step, and it does make a difference. You won't have difficulty peeling the soft garlic if you pound on the clove with the side of a wide knife. It comes right out. I also followed other suggestions and used a whole package of cream cheese. I used Bertolli alfredo sauce & it doesn't have a metallic flavor like other store bought sauces can have. Next time I make it, I'll keep it warm in my electric crock pot (If it lasts that long). Edited to add: I made little filo dough cups in a mini muffin tin. I filled them with this dip that I heated in the microwave. I topped them with shredded asiago & romano cheese and melted it in the oven for about 4 min. I topped them with chopped tomatoes & they were a real HIT! For the filo dough cups: Layer 3 sheets of filo dough with cooking spray between each layer. Cut into, 18 squares. Put each square into mini muffin tins and bake for 5-7 min at 350.

Made it for New Year's eve gathering. Basically followed the recipe but I did follow some suggestions. I used Alfredo sauce in a jar and added the full 15 oz, added 4 cloves of fresh chopped garlic 1/2 cup of Parmesan, and the full 8 oz of cream cheese. I mixed everything in the Kitchen Aid (first cream cheese and Alfredo sauce) then the cheeses, and then the spinach) and then stirred in the artichokes by hand last. It was creamy and very yummy. Everyone loved it. I gave it 5 stars but I did make some changes...

I'm so happy to find this recipe, it was delish! I have made versions of this recipe before and this recipe is by far the best. I love the addition of alfredo sauce. I used a10oz tub from the refrigerated section and it was perfect. Next time I will roast the garlic but due to time, I just used fresh raw garlic & it was fine and still tasty. I also added some cayenne pepper & few drops of hot sauce & also added additional mozzarella cheese blend. I too mixed it all up together and did not layer it & used entire block of cream cheese, per many of the other reviews. I also (per reviews) did not bake & put in my mini crock pot ~ PERFECT!

Recipe was very good, I made some changes. 7 oz of frozen spinach, used Parmesan and Romano cheese. Added some Tabasco,cayenne, garlic powder and garlic salt. Because I wanted to make several smaller servings I used a mixer to mix the Alfredo and cream cheese. Also added 1/3 cup of mozzarella to the dip. The remaining mozzarella I added to the top and baked at 350 until cheese was melted. Roasted garlic added great flavor.

This is my go to recipe. I cook the garlic differently because cooking it in a baking pan dries it out a bit. Take the skins off the garlic and cut the ends. Wrap them in a foil ball and cook until mushy. Then I make a paste and place it in the dip. Roasted garlic is a must in this recipe! -Use the whole thing of cream cheese -use Bertolli Alfredo sauce -dump everything in the crock pot instead of baking because it’s just so much easier!

This was good. I wanted to serve in a mini-slow cooker, so I heated all ingredients on the stove and then transferred to the crock. I added salt, garlic powder, garlic salt, and about 1tbsp lemon juice until it tasted the way I wanted. I prefer a fresher-tasting dip, but this was rich and was restaurant-style as promised.

I love this recipe. I have used it so many times. I think that the refrigerated Alfredo is key! I tried it once with the regular Alfredo that comes in a jar because it was the only thing my local super market carried and I won't do that again, even if it means taking an extra trip to another store. I've also done this in a Crock-Pot for Thanksgiving potlucks, just throw it all in, mix it up, and set it on high until it heats through - I usually give it about 2 hours, but I usually double or triple the recipe :)

Instead of a dip, I make this hot, toss it with fettucini noodles and top it with sliced grilled chicken and make "Spinich Artichoke Pasta with Chicken" It is the best of two worlds. You don't need a special occasion to make the dip, you can make it into a quick dinner anytime!!! My husband's favorite!

For me, needed a pinch of cayenne, paprika, and/or hot sauce. But was otherwise completely on-point! I skipped the oven and heated it in a slow cooker on high until bubbly, about 1-2 hrs.

Use 2 cups of mozzarella cheese and 1/2 cup or parm/Romano cheese. Add 1 tsp. Of salt!

Everyone needs this!

Always good

Excellent.

Made it twice already — wow! 😍

Bro, I officially feel like a master chef.

Quick, tasty, and satisfying every time.

No flavor. Consistency was fine and I like a lot of spinach, but this tasted like spinach in Alfredo sauce. Nothing like a tangy restaurant dip. Made for New Years and no one at the party liked it. Threw most of it out because I didn’t want to eat it either.

Tried this with a full block of cream cheese and Bertoli Alfredo sauce, my family ate every bit of it. Will definitely make again. To other reviewers who feel it necessary to use such descriptive words as “awful”, “boring”’ “distasteful”, grow up! If you don’t like it say something like “we didn’t care for this recipe”. To exhibit such vitriol is childish and a reflection on you as a person.

I am in love with this recipe!!! only thing i do differently is use baked pita bread for dipping