I love spinach artichoke dip and so does my family. When I was asked to make the kind from Applebees for my sister, I went to the internet. I found the original copy-cat recipe on genuiskitcken.com but of course I couldn't let a chain restaurant show me up so I tweaked it a little to our taste buds. Of course the best part of making it at home is eating it with your favorite edible scoops!
We had left over colorful carrots at our house which is my favorite edible spoon so I cut up plenty of those. We also has some bell peppers I wanted to use up and the easiest way to do that was to put them in front of my shrimp artichoke dip. A few other edible spoons I would recommend would be pita chips, tortilla ships, warm bread, crackers, cucumber, and anything else you can dip with pretty much! Also, I make a double batch and freeze half of it. It reheats well and still tastes great! I made mine in a crock-pot but you can also make it in the oven.
Ingredients:
- 1 10 box Frozen Chopped Spinach - thawed
- 1 14 ounce can Artichoke Hearts - drained and chopped
- 1 cup Parmesan/Romano Cheese
- 3/4 cup Mozzarella Cheese
- 10 ounces Alfredo Sauce
- 4 ounce Cream Cheese
- 1 tsp Garlic the same as one clove
- 8 ounces of diced cooked shrimp
- Diced tomato for garnish
Cooking:
1. Mix together spinach, artichoke hearts, cheese, garlic, and Alfredo sauce in a crock-pot.
2. Turn on high until cheese is melted.
3. Stir, add cooked shrimp and tomatoes and serve
4. Enjoy!
To make it in the oven, cook at 350° for 20-25 minutes.
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