APPLEBEES SPINACH ARTICHOKE DIP PRICE RECIPES

Steps:

• Preheat oven to 350°F.
• In a large skillet over medium-low heat, saute the onion and garlic in 2 tablespoons of butter until onion is soft and translucent and beginning too caramelize - about 10 minutes. Keep the heat low enough that the garlic doesn’t burn.
• Add the spinach to the skillet and continue cooking, stirring occasionally, over low heat until spinach wilts (2-3 minutes more).
• In a medium bowl stir together cream cheese, mozzarella cheese, ½ of the parmesan and romano cheeses, sour cream, and the drained artichoke hearts until combined.
• Stir the spinach mixture into the cream cheese mixture.
• Mound ingredients into a deep dish 5” round casserole dish (you can alternately use a pie plate or larger/shallower dish). Bake, covered with aluminum foil, for 30 minutes until dip is hot and bubbly all the way through.
• Remove aluminum foil and top with the remaining Parmesan and Romano cheeses. Place under the broiler for 1-2 minutes longer to brown the cheese on top.
• Serve hot with tortilla chips and a side of salsa.
• Refrigerate in an airtight container for 4-5 days. Reheat in the microwave or in the oven.
• You can use frozen chopped spinach instead of fresh. It’s really important to squeeze all of the liquid out of the thawed frozen spinach. Use cheesecloth or a flour sack towel to squeeze out all the liquid you can so it doesn’t make the dip watery. If using frozen spinach, simply mix it into the cream cheese mixture.
• Chop the artichoke hearts into smaller pieces and/or chop the spinach into smaller pieces if you’d like.

Steps:

• Preheat oven to 350°F.
• In a large skillet over medium-low heat, saute the onion and garlic in 2 tablespoons of butter until onion is soft and translucent and beginning too caramelize - about 10 minutes. Keep the heat low enough that the garlic doesn’t burn.
• Add the spinach to the skillet and continue cooking, stirring occasionally, over low heat until spinach wilts (2-3 minutes more).
• In a medium bowl stir together cream cheese, mozzarella cheese, ½ of the parmesan and romano cheeses, sour cream, and the drained artichoke hearts until combined.
• Stir the spinach mixture into the cream cheese mixture.
• Mound ingredients into a deep dish 5” round casserole dish (you can alternately use a pie plate or larger/shallower dish). Bake, covered with aluminum foil, for 30 minutes until dip is hot and bubbly all the way through.
• Remove aluminum foil and top with the remaining Parmesan and Romano cheeses. Place under the broiler for 1-2 minutes longer to brown the cheese on top.
• Serve hot with tortilla chips and a side of salsa.
• Refrigerate in an airtight container for 4-5 days. Reheat in the microwave or in the oven.
• You can use frozen chopped spinach instead of fresh. It’s really important to squeeze all of the liquid out of the thawed frozen spinach. Use cheesecloth or a flour sack towel to squeeze out all the liquid you can so it doesn’t make the dip watery. If using frozen spinach, simply mix it into the cream cheese mixture.
• Chop the artichoke hearts into smaller pieces and/or chop the spinach into smaller pieces if you’d like.