Creamy and cheesy dip made with spinach, artichokes, and alfredo sauce.
- Carbohydrate 22.0838075 g
- Cholesterol 58.8365 mg
- Fat 24.169065 g
- Fiber 4.44165007758141 g
- Protein 18.5753275 g
- Saturated Fat 11.331271 g
- Serving Size 1 1 Serving (171g)
- Sodium 1295.91625 mg
- Sugar 17.6421574224186 g
- Trans Fat 1.53430725 g
- Calories 373 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C).
- In an 8x8 inch baking dish, spread the 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.
- Serve warm.
Alfredo-style pasta sauce carries the heavy lifting in this warm bake by supplying an instant emulsion of heavy cream, butter, and grated cheese that prevents the dairy from breaking during baking. Frozen spinach requires thorough pressing in a clean kitchen towel after thawing; excess water trapped in the cellular structure will thin the sauce and prevent proper browning on top. Cream cheese must reach room temperature before mixing to ensure it incorporates smoothly without forming stubborn lumps in the baking dish. Baking proceeds at 350 degrees Fahrenheit for 30 minutes, covered initially to heat the center evenly without scorching the surface. Visual doneness relies entirely on the perimeter bubbling actively and the shredded mozzarella forming a golden, blistered crust across the center rather than relying on an internal temperature probe. Leftover dip keeps safely in an airtight container for up to three days in the refrigerator, though the starches in the pasta sauce will firm significantly as they chill. Reheating requires gentle indirect heat in a 325-degree oven or short microwave intervals stirred frequently with a splash of milk to restore the original emulsion. Second-day portions also transition well into a quick pasta toss, where the remaining dip melts into hot noodles with minimal additional liquid required to loosen the sauce. Fresh garlic distributes more evenly when minced finely or pressed through a garlic press rather than chopped coarsely, preventing pockets of harsh flavor.
