Every single restaurant now has some form of spinach and artichoke dip. It’s apparently very popular. I order it all the time, but guess what? My aunt made up this recipe and it is waaay better than anything I’ve ever had in a restaurant. Use the best ingredients you can find and I guarantee that you’ll be suckered into making this for every party you go to from now on.
1 pound provolone
1 pound mozzarella
½ pound pecorino romano
2 boxes chopped frozen spinach, squeezed dry
2 jars alfredo sauce
2 cans quartered artichokes, chopped small
2 cloves garlic, chopped finely
Salt and pepper to taste
Mix and scoop into 2 pie plates (plus some left over that I fill little ramekins with and freeze for a dip fix later on). Bake at 375 degrees for 23-30 minutes or until lightly golden and bubbly. You can serve with any kind of bread or cracker, but I like Tostidos.
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