Mike's Favorite Spinach Artichoke Dip

Name: Mike's Favorite Spinach Artichoke Dip
Total time: 2100 s
Yield: 8 servings
Cuisine: American
Ingredients: 1 15 oz Jar Bertolli Or Ragu Alfredo Sauce; 1 10 oz Box Frozen Spinach [fully drained - or, 10 ozs canned]; 2 can 8.5 oz Artichokes [in water - fully drained & rough chopped]; 1 packages 8 oz Philadelphia Cream Cheese [room temp]; 1/2 cup Grated Parmesan Cheese [kraft powdered works in a desperate pinch]; 2 cup Shreadded Mozterella Cheese [room temp]; 1/4 cup Fresh Garlic [packed - finely miced - or, 1 large elephant garlic clove]; 1 tbsp Fresh Parsley [or, 1/2 tbs dried parsley]; 15 Twists Fresh Cracked Black Pepper [or, 1/4 tsp]; 2 tbsp Sun Dried Tomatoes [softened - fine chopped]; 4 oz Real Crab Meat [pull any shells]; dash Paprika Or Old Bay Seasoning; 1 Length Cheese Cloth Or Sturdy Paper Towels; 1 Warming - Serving Crock Pot; 1 Plastic Mixing Bowl; 1 Glass Bowl With Lid; 1 Mixing Spoon; 1 Cutting Board; 1 Knife

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Bored one night, I created this little gem of a hot dip! Hands down, this recipe for Spinach Artichoke Dip is by far, the best I've ever tasted! It's definitely high end restaurant quality! You will NOT regret making this sinfully rich and delicious dip! Neither will your guests! Serve as a dip or spread with sturdy chips, crackers or bread/crostinies. It's also great for dipping chilled vegetables in to!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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Ingredients

35 mins

8 servings

Spinach Artichoke Dip
115 oz Jar Bertolli Or Ragu Alfredo Sauce
110 oz Box Frozen Spinach [fully drained - or, 10 ozs canned]
2 can8.5 oz Artichokes [in water - fully drained & rough chopped]
1 packages8 oz Philadelphia Cream Cheese [room temp]
1/2 cupGrated Parmesan Cheese [kraft powdered works in a desperate pinch]
2 cupShreadded Mozterella Cheese [room temp]
1/4 cupFresh Garlic [packed - finely miced - or, 1 large elephant garlic clove]
1 tbspFresh Parsley [or, 1/2 tbs dried parsley]
15Twists Fresh Cracked Black Pepper [or, 1/4 tsp]
Options
2 tbspSun Dried Tomatoes [softened - fine chopped]
4 ozReal Crab Meat [pull any shells]
dashPaprika Or Old Bay Seasoning
Kitchen Items
1Length Cheese Cloth Or Sturdy Paper Towels
1Warming - Serving Crock Pot
1Plastic Mixing Bowl
1Glass Bowl With Lid
1Mixing Spoon
1Cutting Board
1Knife

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Steps

35 mins

1

Here's all you'll need!
2

For your Alfredo Sauce, use only bottled Bertolli Alfredo Sauce or, ironically enough, Ragu Classic Alfredo Sauce. A much cheaper option. Any other brands will most likely lend a, "tin," or, "metallic," taste to your dip.
3

° Make certain your artichokes and spinach are fully drained. In fact, use cheese cloth and fully squeeze drain your spinach. This will take several attempts to fully drain out its copious fluids. If you don't have any cheese cloth on hand, use thick paper towels to squeeze fluid. This step is very important since otherwise, you'll have a watery dip. ° Fully dry your artichokes with clean paper towels both before and after rough chopping and mixing them in your dip. ° Also, fine chop your sun dried tomatoes - if choosing to use them. Know they're a unique and fantastic addition!
4

Fine mince your garlic. I'll grade mine for ease. Then, rough chop your artichokes and spinach.
5

° Mix all ingredients in anything other than a metal bowl very well. Mix until spinach is fully incorporated. ° A metal bowl can react to your Alfredo Sauce and artichokes and again, inadvertently lend them an odd, "metallic taste."
6

In your oven safe bowl with lid - bake at 350° for 35 to 45 minutes. Or, until dip is bubbling. Pull from oven and stir once more.
7

° Authors Notes: You can add many ingredients of your choosing to this dish but one of the most popular is real crab meat. However, be careful in using it. ° #1: Carefully sift through your crab meat for any shells. And #2: Adding more crab meat is not better with regards to this dish. Add meat slowly and taste test as crab can easily overpower your entire dip. ° If choosing this seafood option, garnish dip with Old Bay Seasoning or Paprika if you'd like.
° Also know that the shelf life of your dip will be much shorter with the crab meat addition than without it. ° Lastly, know that the options of crab meat AND sun dried tomatoes will not work very well together. In my experience anyway. Use one or the other. Or, neither. Your choice!
8

If interested in the large chips pictured: Cut 6" fresh, thick tortillas into quarters. Fry in hot vegetable oil with a few dashes garlic oil for 1 minute or less - flipping occasionally until browned. Place on paper towels to drain. Immediately sprinkle with dried parsley first so it'll stick to chips. Then, sea salt, granulated garlic powder and onion powder. That's it! Enjoy!

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MMOBRIEN @cook_2891564

on November 06, 2013 00:02

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!