Creamy Spinach Dip

Name: Creamy Spinach Dip
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 to 8 people
Ingredients: 250 ml (1 cup) Alfredo sauce 1 leek white, thinly sliced 1 garlic clove, minced 5 ml (1 tsp) red pepper flakes 15 ml (1 tbsp) olive oil About 150 g (3 cups) fresh baby spinach, coarsely chopped (or 1 cup well-drained frozen spinach) 150 g (1 cup) canned or frozen artichoke hearts, drained and coarsely chopped 120 g (1/2 cup) cream cheese, softened 150 g (1 1/2 cups) shredded mozzarella cheese Black pepper 1 baguette

Prep Time: 30 mins

Total Time: 55 mins

Serves: 6 to 8 people

Ingredients

250 ml (1 cup) Alfredo sauce
1 leek white, thinly sliced
1 garlic clove, minced
5 ml (1 tsp) red pepper flakes
15 ml (1 tbsp) olive oil
About 150 g (3 cups) fresh baby spinach, coarsely chopped (or 1 cup well-drained frozen spinach)
150 g (1 cup) canned or frozen artichoke hearts, drained and coarsely chopped
120 g (1/2 cup) cream cheese, softened
150 g (1 1/2 cups) shredded mozzarella cheese
Black pepper
1 baguette

Directions

Preheat oven to 350 °F (180 °C).
In a large skillet, sauté the leek white with the red pepper flakes and garlic. Add the fresh spinach and cook until wilted. Drain mixture if needed.
In a large bowl, combine the Alfredo sauce, softened cream cheese, chopped artichokes, leek-garlic-spinach mixture, and 2/3 of the mozzarella. Season with pepper.
Transfer the mixture into one or more ovenproof dishes. Sprinkle the remaining mozzarella on top.
Bake for about 25 minutes, or until the top is golden and bubbly.
Serve hot with slices of toasted baguette.

Tips

Prepare this dip ahead of time, then bake just before serving so it’s hot and melty.
Use this mixture as a base for an ultra-indulgent baked macaroni and cheese.