Recipe of Favorite Mike's Favorite Spinach Artichoke Dip

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, mike's favorite spinach artichoke dip. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Mike's Favorite Spinach Artichoke Dip is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They are nice and they look wonderful. Mike's Favorite Spinach Artichoke Dip is something which I have loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have mike's favorite spinach artichoke dip using 22 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Mike's Favorite Spinach Artichoke Dip:

1. Get Spinach Artichoke Dip
2. Take 1 15 oz Jar Bertolli Or Ragu Alfredo Sauce
3. Prepare 1 10 oz Box Frozen Spinach [fully drained - or, 10 ozs canned]
4. Get 2 can 8.5 oz Artichokes [in water - fully drained & rough chopped]
5. Take 1 packages 8 oz Philadelphia Cream Cheese [room temp]
6. Make ready 1/2 cup Grated Parmesan Cheese [kraft powdered works in a desperate pinch]
7. Make ready 2 cup Shreadded Mozterella Cheese [room temp]
8. Prepare 1/4 cup Fresh Garlic [packed - finely miced - or, 1 large elephant garlic clove]
9. Prepare 1 tbsp Fresh Parsley [or, 1/2 tbs dried parsley]
10. Take 15 Twists Fresh Cracked Black Pepper [or, 1/4 tsp]
11. Make ready Options
12. Get 2 tbsp Sun Dried Tomatoes [softened - fine chopped]
13. Get 4 oz Real Crab Meat [pull any shells]
14. Prepare dash Paprika Or Old Bay Seasoning
15. Get Kitchen Items
16. Make ready 1 Length Cheese Cloth Or Sturdy Paper Towels
17. Make ready 1 Warming - Serving Crock Pot
18. Prepare 1 Plastic Mixing Bowl
19. Prepare 1 Glass Bowl With Lid
20. Prepare 1 Mixing Spoon
21. Prepare 1 Cutting Board
22. Prepare 1 Knife

Instructions to make Mike's Favorite Spinach Artichoke Dip:

1. Here's all you'll need!
2. For your Alfredo Sauce, use only bottled Bertolli Alfredo Sauce or, ironically enough, Ragu Classic Alfredo Sauce. A much cheaper option. Any other brands will most likely lend a, "tin," or, "metallic," taste to your dip.
3. ° Make certain your artichokes and spinach are fully drained. In fact, use cheese cloth and fully squeeze drain your spinach. This will take several attempts to fully drain out its copious fluids. If you don't have any cheese cloth on hand, use thick paper towels to squeeze fluid. This step is very important since otherwise, you'll have a watery dip. ° Fully dry your artichokes with clean paper towels both before and after rough chopping and mixing them in your dip. ° Also, fine chop your sun dried tomatoes - if choosing to use them. Know they're a unique and fantastic addition!
4. Fine mince your garlic. I'll grade mine for ease. Then, rough chop your artichokes and spinach.
5. ° Mix all ingredients in anything other than a metal bowl very well. Mix until spinach is fully incorporated. ° A metal bowl can react to your Alfredo Sauce and artichokes and again, inadvertently lend them an odd, "metallic taste."
6. In your oven safe bowl with lid - bake at 350° for 35 to 45 minutes. Or, until dip is bubbling. Pull from oven and stir once more.
7. ° Authors Notes: You can add many ingredients of your choosing to this dish but one of the most popular is real crab meat. However, be careful in using it. ° #1: Carefully sift through your crab meat for any shells. And #2: Adding more crab meat is not better with regards to this dish. Add meat slowly and taste test as crab can easily overpower your entire dip. ° If choosing this seafood option, garnish dip with Old Bay Seasoning or Paprika if you'd like. - ° Also know that the shelf life of your dip will be much shorter with the crab meat addition than without it. ° Lastly, know that the options of crab meat AND sun dried tomatoes will not work very well together. In my experience anyway. Use one or the other. Or, neither. Your choice!
8. If interested in the large chips pictured: Cut 6" fresh, thick tortillas into quarters. Fry in hot vegetable oil with a few dashes garlic oil for 1 minute or less - flipping occasionally until browned. Place on paper towels to drain. Immediately sprinkle with dried parsley first so it'll stick to chips. Then, sea salt, granulated garlic powder and onion powder. That's it! Enjoy!

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