Spinach and Artichoke Dip

 

Spinach and Artichoke Dip

I absolutely adore spinach artichoke dip. As does my sister-in-law. So when I was planning the menu for her baby shower, I just knew this had to be on the menu, even though it didn’t fit the “miniature-food” theme.

This dip is absolutely delicious and so easy to make. I fancied it up a bit by putting it in a breadbowl, but the dip is glorious by itself in a bowl as well. It’s rich and creamy and perfect for Superbowl Sunday as well as the Sunday baby shower.

Enjoy!

Spinach  Artichoke Dip

Ingredients

4 cloves garlic
1 (10 oz) package frozen spinach, thawed, chopped and drained
1 (14 oz) can artichoke hearts, drained and chopped
1 (10 ounce) container Alfredo-style pasta sauce
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/2 (8 ounce) package cream cheese, softened
Pumpernickel loaf

Directions

Preheat oven to 350 degrees F
Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.
In an 8×8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese.
Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly.
Cut out top of Pumpernickel loaf and rip out inside of breadbowl to use as dipping pieces for the dip.
Once the dip is slightly cooled, fill the inside of the breadbowl.

Source: Adapted from All Recipes

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