Spinach-Artichoke Dipping Goodness

OK, so this isn't really my recipe. I got the recipe from a friend of mine and I made it for Easter this year. I decided to go the extra mile and make an alfredo sauce from scratch. So I got the recipe off the wonderful world wide web. 2 recipes, 1 delicious food product. Without further ado...

You'll want to start by making the Alfredo Sauce.

***This recipe makes enough sauce for two batches of dip. So if you don't want that much dip, make sure you halve it. If you DO want that much dip, make sure you double the dip recipe***

Alfredo Sauce

* 1/2 cup sweet butter
* 2 cloves of garlic, minced
* 2 cups heavy cream
* 1/4 teaspoon white pepper
* 1/2 cup grated parmesan cheese
* 3/4 cup mozzarella cheese


1) Start by melting the butter in a medium saucepan over medium-low heat.
2) Once the butter is melted, add the garlic, cream, and white pepper and bring it to a simmer. Make sure to stir often.
3) Add the Parmesan cheese a little at a time while you stir it in and let it melt into the sauce. After you've added all of the Parmesan cheese, let it simmer for 8-10 minutes or until the sauce has thickened and is smooth.
4) When the sauce has thickened, add the mozzarella cheese a little at a time. Stir frequently.


Now for the coup de grace.

Spinach-Artichoke Dip

*10 oz. bag of fresh spinach **Frozen spinach also works. Thaw it and drain the water.**
*1 can (approximately 14 oz) artichoke hearts
*1 cup parmesan-romano cheese mix
*1 cup mozzarella cheese
*10 oz. alfredo sauce
*4 oz. softened cream cheese
*Dash of black pepper

1) Preheat the oven to 350 degrees.
2) Wash the spinach and cook it in a pan on medium-low heat. It only needs the water that clings to the leaves to cook it. You want the leaves to wilt up. As you add more leaves, put the wilted leaves on top of the new ones. Once all the leaves are wilted (this only takes a few minutes), drain the water and lightly squeeze some of the water from the spinach leaves.
3) Drain and rinse the artichoke hearts. Roughly chop them.
4) Combine all of the ingredients into a large bowl and mix well.
5) Spread the dip into an un-greased glass baking dish and bake for 25-30 minutes or until the cheeses are melted and bubbly.
6) Served warm with tortilla chips or toasted french bread.


And there you have it. If anyone would like a copy of this in MS Word to print off or whatever, go ahead and email me. I also plan on playing around with the recipe a little, so I may modify the recipe later on, depending on how it goes. Until next time~