Well happy 2013 everyone! While I count the days down till we get internet and I can dig into everyone’s requests, I figured I’d post a wonderful recipe that works for any party. This Spinach Artichoke Dip recipe is especially for those who are winding down the football season or happily cheering on the return of hockey. A crowd pleaser for vegetarians, meat lovers or for the ultimate cheese lover.

The Dip which is now crockpot warm and ready to enjoy!

This recipe is pretty straightforward in that you can grab everything you need at the grocery store, or to jazz it up, you can make your own Alfredo sauce to give this a truly unique and wonderful kick. Or, for those watching their waste lines, feel free to use low fat versions of the cheeses/sauce included in this recipe!

I recently tried this recipe doubled up in the crockpot and I was very pleased with the results. It took no time to throw it all together and within an hour on high, it was wonderful and delicious. From my kitchen to yours!

Spinach Artichoke Dip

Ingredients:
1 package of frozen Spinach, thawed
2 cans of Artichoke Hearts, drained and quartered
2 cups of Alfredo Sauce (or 1 bottle)
1 block of Cream Cheese, room temperature
2 cloves of Garlic, minced
2 cups of Mozzarella cheese, shredded
Salt and Pepper to Taste

Carrots are my favorite accompaniment to this Dip!

Directions:

Preheat oven to 350 degrees.*

Using cheesecloth or clean kitchen towel, place the Spinach in a double layer and squeeze out as much excess liquid as you are able. Repeat this with the Artichoke Hearts. Combine the Spinach, Artichoke Hearts, Alfredo Sauce, Garlic, Cream Cheese, and 1 cup of the Mozzarella in a large bowl.

Spinach thawing in the sink overnight.

Spinach which has thawed overnight, most of the moisture has been removed thanks to gravity.

Wringing out the moisture of the spinach in a handy kitchen towel.

Spinach that has had most of it’s water removed with an additional squishing and compressing.

“Dried” Spinach and Artichokes so their excess moisture does not water down the creaminess of the Dip.

Ingredients before the sauce goes in and makes it oozy gooey.

The ingredients tripled up for those parties when one size is just not enough!

Butter the sides and bottom of a baking dish large enough to hold the contents from above. Place in the Spinach mixture into the dish and spread out evenly with a spatula.  Add Salt and Pepper to Taste, adding freshly ground Nutmeg if desired to bring out some additional hints from the Alfredo. Cover with the remaining Mozzarella cheese.

Seasoning the mixed Spinach concoction.

Bake for twenty minutes, and then turn the temperature up to 450 degrees, or set the oven to broil and cook till top becomes browned, about ten minutes longer.

*If doing this recipe in your crockpot, simply combine all ingredients and put into crockpot, heat on low for three hours, or on high for one.

Remove from oven and serve with Tortilla Chips, Bruschetta Toasts, Vegetables (carrots especially) or your favorite crackers.

Freshly broiled and ready for individual servings.

Variations on this recipe can include adding the following ingredients:

Sun Dried Tomatoes
Jumbo Lump Crab Meat
Lemon Zest

You can also use this recipe to stuff Chicken Breasts with.