It’s pretty likely that you will be doing some holiday entertaining, or perhaps you’ll be attending a few parties and you need to bring a dish to share, or you’re office is having a potluck — whatever the case, you will want to remember this delicious, ooey-gooey, super cheesey dip.
Now, I have two pieces of advice for you in regards to this recipe: 1.) MAKE IT! and 2.) DOUBLE IT! — Yes, it’s that good! Better than any spinach artichoke dip you order at a restaurant and I am willing to put money on that statement!
Now, I usually don’t do any jarred sauces, not when it’s so easy to make your own; but I make an exception for this dip. The jarred Alfredo works really well, plus you’ll be doctoring it up so it really only acts as a base. Jarred is the way to go here.
Dunk in your favorite corn tortilla chips, veggies or go all out and make some tasty crostini for your dipping pleasure. This dip is also yummy as a sandwich spread or spooned over grilled chicken. So. Darn. Good.
Four Cheese Spinach Artichoke Dip
- 1 – 15 Ounce Jar Alfredo Sauce
- 1 – 8 Ounce Brick of Cream Cheese, softened
- 1 – 10 Ounce Box of Frozen Chopped Spinach
- 1 – 14 Ounce Can of Artichoke Hearts in water, drained and roughly chopped
- 2 – Cloves of Garlic, peeled and finely chopped
- 1/2 Cup Shredded Mozzarella Cheese
- 1/2 Cup Shredded Parmesan Cheese
- 1/2 Cup Shredded Asiago Cheese
- 1/2 TBS Extra Virgin Olive Oil
- 1/2 tsp Paprika
- In a medium saucepan cook the garlic in the olive oil over low heat for 2-3 minutes. Stirring constantly and careful not to brown or burn.
- Add the entire jar of Alfredo sauce to the pan and stir to incorporate the garlic and oil.
- Add the softened cream cheese to the Alfredo sauce. Whisk briskly until the cream cheese is smooth, and melted into the sauce.
- Add the paprika and blend well.
- Add the Asiago, Parmesan and Mozzarella to the sauce in small increments and whisk until smooth between each addition. If you put all the cheese in at once it will clump.
- Add the chopped spinach to the mix and stir to incorporate.
- Add the chopped artichoke hearts and mix them well into the dip.
- Allow to simmer over low heat until the dip starts to bubble a little. Be sure to stir and not let it burn on the bottom of the pan.
- Garnish with a dash of paprika and a sprinkle of cheese.
- Serve with tortilla chips, crudite, or crostini.