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Artichoke & Spinach Dip Restaurant Style

An amazing dip that’s as good as the original restaurant version. See more

READY IN 1¼ hrs

Artichoke & Spinach Dip Restaurant Style

Read Reviews (1777)

"Tastes very similar to ones served in chain restaurants in our area. This one uses refrigerated Alfredo sauce as its base to give it a wonderful creamy texture." — TERRAD

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Original recipe makes 12 servings Change Servings

4 cloves garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) 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

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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.
Bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.

Kitchen-Friendly View

PREP 15 mins
COOK 30 mins
READY IN 1 hr 15 mins

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This dip was a big hit. My husband took it to work and THEY DEVOURED IT! It was gone before it got cold. First of all, the recipe says to "spread" the ingredients into the baking dish. VERY IMPORTANT: Mix them well in a bowl first, then spread them into the baking dish. This is not a layered dish. It will not look "presentable" if there are chunks of ingredients all over the place. I used real roasted garlic. It isn't really a big step, and it does make a difference. You won't have difficulty peeling the soft garlic if you pound on the clove with the side of a wide knife. It comes right out. I also followed other suggestions and used a whole package of cream cheese. I used Bertolli alfredo sauce & it doesn't have a metallic flavor like other store bought sauces can have. Next time I make it, I'll keep it warm in my electric crock pot (If it lasts that long). Edited to add: I made little filo dough cups in a mini muffin tin. I filled them with this dip that I heated in the microwave. I topped them with shredded asiago & romano cheese and melted it in the oven for about 4 min. I topped them with chopped tomatoes & they were a real HIT! For the filo dough cups: Layer 3 sheets of filo dough with cooking spray between each layer. Cut into, 18 squares. Put each square into mini muffin tins and bake for 5-7 min at 350.

—IFETAYO

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Most Helpful Critical Review

Feb 27, 2012

Not a big fan of this recipe. The taste of the Alfredo sauce really took over the taste of this dish. If you do decided to make this I would recommend less Alfredo sauce, use the entire brick of cream cheese and add some Asiago cheese.

—MUIRZ1

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2,427 Ratings

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Jan 03, 2008

I've been making this recipe for several years, it's great! I use garlic powder (1 tsp) and usually leave out the artichokes and just use spinach. I use a 15 oz jar of alfredo sauce, 2 cups of mozzerella, about 1/2 cup Parmesan, and an entire 8 oz. pkg of cream cheese. I don't layer the ingredients, just stir everything together, pour in a casserole and bake till bubbly. I serve it with slices of hot, crunchy garlic toast. Fantastic!

—Kaye Lynn

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Dec 26, 2002

This is absoultely DELICIOUS. I serve it with pita triangles. I've made it about 6 times since I got the recipe a few months ago, and each time my guests all agree that it's better than what you get in the restaurants. I go ahead and use the whole cream cheese package just to make it easier. I also mix up all the cheeses to make it easier to put in the pan, and I heat the cream cheese a bit in the microwave to soften and make it easier to mix. Yummm!!!!

—PUTIGER00

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Jan 20, 2011

This was absolutely phenomenal! My guests never left the buffet table..... I usually use a Garlic Alfredo sauce for extra flavor. For a little kick, try adding a tsp of hot sauce to the mix prior to baking it. It's wonderful!

—Crystal S

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May 22, 2003

EXCELLENT DIP!!! I tried an artichoke spinach dip recipe once before and my husband told me that I should never touch an artichoke again :). I tried this recipe and his eyes literally lit up! This recipe was so easy to make, that I couldn't believe it. I used store bought garlic that was already chopped and also added a little extra salt. (I eliminated the need to bake garlic first and just mixed the garlic in with all the other ingredients). It truly tasted like an Applebee's dip....or even better. My entire prep. time was approx. 5 minutes. The suggested cook time was absolutely perfect. My husband asked me to make this recipe for the next food day at his job!!!! This is truly a 5 star recipe.

—1MOMMY

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Nov 20, 2007

AWESOME IS AN UNDERSTATMENT!!!!!!!!!! I have made this many times and after a few modifications Ive found perfect recipe. FRESH GARLIC is a must dont use minced this is what makes it so flavorful the extra time is worth it. I use the entire package of cream cheese and an entire bottle of Alfredo 15 oz. Mix everything very well to get the best blend. Finding the right cooking time was tricky I cook about 15 minutes longer but pull out and check often to find your favorite consistency. I actually like this recipe better the second day its SUPER YUMMY best recipe I have ever gotten online.

—ALANECANOES

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Jun 12, 2003

I made this for a SuperBowl party. Due to the other reviews, I used slightly less spinach and artichokes. Be sure to use Alfredo sauce from the refridgerated section. I think some people are using the jarred kind which has a different taste and consistancy (at least to me). It came out wonderful, and went quickly. No leftovers at all!

—WEBDIVA1

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Nutrition

Calories
153 kcal
8%

Carbohydrates
5.2 g
2%

Cholesterol
28 mg
9%

Fat
12.3 g
19%

Fiber
1.4 g
6%

Protein
6.6 g
13%

Sodium
485 mg
19%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Artichoke & Spinach Dip Restaurant Style

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 153
Calories from Fat: 111

% Daily Value *
Total Fat 12.3g 19 %
Saturated Fat 6g 30 %
Cholesterol 28mg 9 %
Sodium 485mg 19 %
** Potassium 108mg 3 %
Total Carbohydrates 5.2g 2 %
Dietary Fiber 1.4g 6 %
Protein 6.6g 13 %
Sugars 1.1g
Vitamin A 61 %
Vitamin C 7 %
Calcium 17 %
Iron 6 %
** Thiamin 3 %
** Niacin 10 %
** Vitamin B6 4 %
** Magnesium 8 %
** Folate 20 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.