Spinach artichoke dip is pretty much a staple at most parties I attend. I, however, didn’t jump on this dip-wagon until very recently – that is, when I played around with a recipe that has a lot of flavor. (I can’t stand a bland, runny and stringy spinach artichoke dip.)
When Foodbuzz asked me to sample their new Classico Light Alfredo sauce (through the Tastemaker Program), I was thrilled – and around the time of my baby shower to boot! I was thrilled to test out a lower-fat version of my favorite dip. What’s not to love than a lighter version of our favorite recipes that doesn’t taste lighter?
I must say, that when it comes to Alfredo sauces, “light” usually denotes a product that tastes sweeter due to the lesser fat content and higher sugar content. Lucky for me (and my guests), the Classico Light didn’t have this issue at all.
And, I know because I thoroughly enjoyed the leftovers – below is all that I had after the baby shower!
Spinach Artichoke Dip
Adapted from here
- 1 jar of Classico Light Creamy Alfredo Sauce
- 1 tbsp granulated garlic
- 1 tsp red pepper flakes (adjust to taste)
- 1/2 (8 oz) package of light cream cheese
- 1/2 cup Parmesan cheese, divided
- 1 tsp salt
- 1/2 tsp pepper
- 1 (14 oz) can of artichoke hearts, drained and chopped
- 1 (10 oz) frozen spinach, thawed and drained
- 1/2 cup mozzarella cheese, grated, divided
1. Preheat oven to 350F.
2. Mix together all ingredients, except 1/4 cup of Parmesan cheese and 1/4 cup of mozzarella cheese.
3. Spread mixed ingredients into an 8×8 baking dish.
4. Mix the remaining 1/4 cup of Parmesan cheese and 1/4 cup of mozzarella cheese.
5. Sprinkle on top of the mixed ingredients.
6. Cover with foil and bake for 30 minutes.
7. Uncover and bake for 12-15 minutes until bubbly and slightly browned on top.