Home

Ingredient Top 5 Meal / Dish Types Holidays/Special Occasions Ethnic / Global Cuisines Diets/Eating Plans Main Ingredient Flavors Equipment Difficulty / Experience Level

Home Dish Mike's Favorite Spinach Artichoke Dip

Mike's Favorite Spinach Artichoke Dip

Name: How to cook Mike's Favorite Spinach Artichoke Dip - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Us

Introduce

Chef :

MMOBRIEN

Mike's Favorite Spinach Artichoke Dip

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!

Ingredient

Food ration :

8 servings

Cooking time :

35 mins

15 oz Jar Bertolli Or Ragu Alfredo Sauce

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]

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

Length Cheese Cloth Or Sturdy Paper Towels

Warming - Serving Crock Pot

Plastic Mixing Bowl

Glass Bowl With Lid

Mixing Spoon

Cutting Board

Knife

Cooking instructions

* Step 1

Here's all you'll need!

* Step 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.

* Step 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!

* Step 4

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

* Step 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."

* Step 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.

* Step 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!

* Step 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!