Ingredients:
14 Ounces Of Chopped Canned Reese Quartered Artichoke Hearts
10 Ounces Of Frozen Chopped Thawed Spinach
1 Teaspoon Of Fresh Minced Garlic
1/2 Cup Of Fresh Grated Mozzarella Cheese
10 Ounces Of Classico Di Roma Creamy Alfredo Pasta Sauce
1 Cup Of Grated Parmesan-Romano Cheese Mix
5 Ounces Of Softened Philadelphia Cream Cheese
2 Pinches Of Ground Black Pepper
2 Tablespoons Of Bertolli Extra Virgin Olive Oil
Information:
Serving Size 6
343 Calories Per Serving
13 Grams Of Fat
Cooking Directions:
If you have ever had Applebee's artichoke dip, you know it's some of the best artichoke dip available. This recipe is as close as you can get to home cooking the recipe yourself. First you will want to preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. Next take out a large mixing bowl, and add into it the chopped artichoke hearts, the thawed and drained spinach, garlic, mozzarella cheese, the Alfredo pasta sauce, parmesan romano cheese mix, cream cheese, and black pepper. Next take out a solid wooden mixing spoon, and really mix up all of these fine tasty ingredients. You want an even and consistent dip once you are done mixing. Next take out a casserole dish, and grease it well with the extra virgin olive oil. Finally start spooning into the dish all of the artichoke dip, leaving none behind. Next slide the casserole dish into the oven, and let it bake for half an hour, or until the cheese starts to slightly bubble, and the surface of the dip turns a golden color. Let the artichoke dip cool for roughly ten minutes before serving. For dipping serve with a bag of Terra Blue Potato Chips, and some Sour Cream & Onion Pringles Potato Crisps. We hope that you have enjoyed this recipe, please be sure to check out all of our other artichoke dip recipes.
