So I did attempt to make my spinach and artichoke dip on Sunday — though with a slightly different, and easier, recipe. And with moderate success! It was good, but not nearly as creamy as I hoped it would be. I doubled the recipe and, when I increased the amount of spinach, I think I was a little stingy with the alfredo sauce and mayo! It definitely needed more wet ingredients. But I’ll keep all that locked away in my “failed recipes” file for now!
It looked pretty, though:
And my artichoke hearts were quite delicious! Even though saying I ate the “heart” of something makes my stomach flip over.
Here’s the original recipe I used — it was very simple and straight-forward. My only helpful advice? Double the amount of cheese and alfredo sauce! And add in some salt. A pinch or two won’t hurt you!
Best Ever Spinach & Artichoke Dip
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup shredded Italian cheese blend
1/2 cup mayonnaise
1 cup Alfredo sauce
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small casserole dish, mix the spinach, artichoke hearts, cheese, mayonnaise, and Alfredo sauce.
3. Bake 20 minutes in the preheated oven, or until lightly bubbly and lightly browned.