My Secret Ingredient Spinach Artichoke Dip recipe is always a hit at parties. It’s easy to make, delicious, and doesn’t include mayo! Come find out what my secret ingredient is and why it makes this the best Spinach Artichoke Dip you’ve ever had!
Folks, Spinach Artichoke Dip is some serious comfort food! It’s cheesy, creamy, and oh so tasty. My recipe is always a hit at parties, perfect for year-round indulging, and it’s SO easy to whip together.
My Secret Ingredient:
Are you ready to find out what my secret ingredient is in this Spinach Artichoke Dip recipe?
You are? Good.
Okay, the secret ingredient is ALFREDO SAUCE!
Yep, Alfredo sauce! It’s so creamy, packed with amazing flavor, and it makes this recipe a breeze to whip together! I bet you probably have a jar in your pantry right now!
Cook’s Note – Spinach Artichoke Dip:
- This Spinach Artichoke Dip is best served warm. If you want to make it ahead of time I suggest assembling it, cover it with foil, and refrigerate it until you’re ready to bake it. You will probably need to add 5 minutes to the cooking time.
Disclosure: This post includes affiliate links.
- 4 large arlic cloves minced (about 4 teaspoons)
- 10 ounce package frozen chopped spinach thawed, squeezed, and drained
- 14 ounce can artichoke hearts drained and chopped
- 10 ounce jar Alfredo sauce
- 1 1/4 cups shredded mozzarella cheese divided
- 1/2 cup grated Parmesan cheese
- 4 ounces cream cheese at room temperature
- 1 Tablespoon Worcestershire sauce
- Chopped tomato for garnish
- Move oven rack to middle position and preheat to 375 degrees F. Lightly grease 8x8-inch baking dish with nonstick cooking spray; set aside.
- Place garlic in small bowl and cook in microwave 30-60 seconds, or until fragrant. In a large mixing bowl combine garlic, spinach, artichoke hearts, and alfredo sauce. Add 1 cup mozzarella, Parmesan, cream cheese, and Worcestershire sauce; stir to combine.
- Pour mixture into prepared baking dish, cover with foil, and bake for 20 minutes. Remove foil, sprinkle 1/4 cup remaining Mozzarella over top, and bake, uncovered, for 10 more minutes or until mozzarella is lightly golden. Let dip cool 5 minutes, and then top with garnishes and serve!
Calories: 149kcal | Carbohydrates: 5g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 38mg | Sodium: 373mg | Potassium: 206mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3065IU | Vitamin C: 3.5mg | Calcium: 154mg | Iron: 0.8mg
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Hi, I'm Jillian. I'm a teacher turned stay-at-home mom. I miss the creativity teaching provided so I'm always trying to find time to exercise my artistic abilities. Mostly that means cooking and baking. My blog is dedicated to providing restaurant-quality recipes for the home cook.
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