Spinach Artichoke Dip

Yields 6-8 servings


  • 10 oz. frozen spinach, thawed, drained well
  • 14 oz. can artichoke quarters, drained well
  • 8 oz. cream cheese, softened
  • 7 oz. Pineland Farms Cheddar Cheese, shredded, divided
  • ¾ cup Parmesan/Romano cheese blend
  • 15 oz. jar Alfredo sauce


  • Preheat oven to 350ºF.
  • In a large mixing bowl, combine the cream cheese, Parmesan/Romano blend, Alfredo sauce, ½ of the shredded Pineland Farms Cheddar Cheese. Mix well.
  • Place the spinach and artichokes in a cheese cloth or kitchen towel and squeeze off excess liquid. Break the vegetable clump into loose pieces and stir into the cheese mixture.
  • Grease a 9″ x 9″ baking dish. Spoon the mixture evenly into the dish. Top with remaining Pineland Farms Cheddar Cheese.
  • Bake for 15-20 minutes or until bubbly and slightly browned. Serve with crusty bread or crackers.

Recipe by Emily McQuarrie