If there’s one recipe that I’ve been meaning to share with you guys over the past 3 years, it’s this one. And for the most part, it’s because as many bloggers know, the problem with blogging certain recipes is that sometimes the dish needs to be served hot, before there’s any time to snap a few photos. Take into account the time needed to adjust camera settings, fiddle with the light source, ensure all props are in place (none of these things are ever right even after test shots are taken when the food is still cooking), and essentially the dish starts getting cold by the time the photos are finished…every one of us is all too familiar with eating luke warm dinners. But this doesn’t fly when you’ve got a room full of hungry people eying the steaming and bubbly spinach and artichoke dip that’s just emerged from the oven – we all know that.
So in honor of the Northeast dominated Super Bowl next weekend, I decided to make the sacrifice (ha!) to remake this dip and blog about it for you because you NEED this dip at your party. Now, I can count on one hand how many times I’ve actually watched the Superbowl (for the record, I just don’t get football), but I’m definitely all about understanding the snacks that go with it. This old-standby dip is kicked up a few notches with a secret ingredient: alfredo sauce. I almost couldn’t believe it the first time my friend Andrea brought this to a party and revealed her secret but it’s true! The alfredo sauce adds to the creaminess of the dip without having to use mayonnaise and with few other ingredients and minimal effort, I can assure you that this dip will be gone in less time than a Super Bowl commercial break.
Need more Super Bowl snack ideas? Check out the sidebar for a bunch of winning snack ideas!
source: adapted from All Recipes
- 1 1/2 tsp garlic powder
- 1 (10 oz) package frozen chopped spinach, thawed and drained
- 1 (14 oz or 15 oz ) can artichoke hearts, drained and chopped
- 12 oz (about 1 1/4 cups) jarred alfredo sauce (roasted garlic if you can find it; low fat works well too)
- 1 cup whole milk, part skim, or 2% mozzarella cheese, shredded
- 1/3 cup grated Parmesan cheese
- 8 oz (about 1 cup) plain nonfat Greek yogurt
- Preheat oven to 400 degrees F.
- In an medium bowl, stir all of the ingredients together until very well-combined and the spinach is well-distributed throughout the mixture. Spread the mixture out evenly in an 8″x8″ baking dish.
- Cover with a greased sheet of aluminum foil and bake for 25-30 minutes, or until cheeses are melted and bubbly. Serve warm with crackers, tortilla chips, pita chips, or cut-up vegetables.