Ingredients:
14 Ounces Of Canned Drained Chopped Reese Artichoke Hearts
10 Ounces Of Packaged Frozen Drained Chopped Thawed Spinach
10 Ounces Of Ragu Cheese Creations Classic Alfredo Pasta Sauce
4 Minced Garlic Cloves
1/2 Cup Of Fresh Grated Real Parmesan Cheese
1 Cup Of Fresh Grated Mozzarella Cheese
8 Ounces Of Softened Philadelphia Cream Cheese
1 Teaspoon Of Fine Table Salt
1/2 Teaspoon Of Coarse Ground Black Pepper
1 Tablespoon Of Budweiser Hot Wing Sauce
2 Tablespoons Of Zoe Organic Extra Virgin Olive Oil
Information:
Serving Size 6
347 Calories Per Serving
13 Grams Of Fat
Cooking Directions:
To prepare this original spinach artichoke dip recipe, you will first need to take out a casserole dish and grease it well with two full tablespoons of extra virgin olive oil. Next preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. While your oven is heating, you will now want to take out your food processor, and plug it in. Next add into the food processor the artichoke hearts, spinach, pasta sauce, garlic, parmesan cheese, mozzarella cheese, cream cheese, table salt, black pepper, and hot wing sauce. Pulse the food processor until you have a chunky consistent dip mix. Once you are done mixing it, spoon all the dip into your casserole dish, and level it off with a spoon. By now your oven should be heated, so slide the dish into the oven, and bake the dip for twenty full minutes, or until you see the cheese starting to bubble, and the surface of the dip turns a golden color. Once it's done baking, slide it out and let it cool down for ten minutes before serving it. For dipping, serve it with a bag of Garlic New York Style Mini Bagel Chips, or a full vegetable plate of baby carrot sticks, sliced mushrooms, sliced bell peppers, broccoli, cauliflower, radishes, and cherry tomatoes. I served this at a family reunion, along with some Dark Lord Imperial Stout that I had been saving for a special occasion. Please check out our many other artichoke dip recipes. We thank you again for visiting our website.
