2008 Woodie Awards
The Cooking Corner
Artichoke and Spinach Dip
Ali Carlson
Issue date: 4/3/08 Section: Feature
Artichoke and Spinach Dip
INGREDIENTS
2 cloves garlic
1 (10 oz.) package frozen chopped spinach, thawed and drained
1 (14 oz.) can artichoke hearts, drained and chopped
1 (10 oz.) container Alfredo-style pasta sauce
1/3 C shredded mozzarella cheese
1 Tbsp. and 2 1/4 teaspoons grated Parmesan cheese
1 (8 oz.) package cream cheese, softened
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
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 8x8 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. Serve warm.
INGREDIENTS
2 cloves garlic
1 (10 oz.) package frozen chopped spinach, thawed and drained
1 (14 oz.) can artichoke hearts, drained and chopped
1 (10 oz.) container Alfredo-style pasta sauce
1/3 C shredded mozzarella cheese
1 Tbsp. and 2 1/4 teaspoons grated Parmesan cheese
1 (8 oz.) package cream cheese, softened
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
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 8x8 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. Serve warm.
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