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VIRGINIA THIS MORNING: Baked Spinach Artichoke Dip

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Baked Spinach Artichoke Dip:

It’s a great tasting appetizer that it quick and easy to make. Cheryl Miller takes us through the steps on how you can put together her version of Baked Spinach Artichoke Dip.


  • 1 (16 ounce) package frozen chopped spinach, thawed and drained
  • 2 6 oz. jars marinated artichoke hearts, drained and chopped
  • 1 (10 ounce) jar Alfredo-style pasta sauce with Roasted Garlic
  • 1 cup shredded mozzarella cheese
  • 1/3 cup grated Parmesan cheese
  • 4 oz. package cream cheese, softened
  • 1/2 Tsp. Hot Sauce


  1. Preheat oven to 350 degrees 
  2. In a bowl, mix  spinach, artichoke hearts, Alfredo sauce, hot sauce, mozzarella cheese, 1/2 of the Parmesan cheese and cream cheese.
  3. Spread in 8 x 8 pan,  sprinkle remaining parmesan over the top, cover and bake for 30 minutes or until cheeses are melted and bubbly.
  4.  Serve warm with pita squares or crackers.