Florentine Spinach Dip

Photo Credit
Becky Luigart-Stayner
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 25 servings
Category
Course
Preparation Method
Credit
–Crystal Schlueter, Northglenn, Colorado

Spinach and artichoke dips are always popular. However, we think this Florentine spinach dip is the best of them all, winning first prize in The 2015 Old Farmer’s Almanac Recipe Contest! 

Congratulations to the winner, Crystal Schlueter from Northglenn, Colorado.

Check out this video, where we show you how easy it is to whip up this tasty dip!

Ingredients
16 ounces cream cheese, softened
1 cup Alfredo sauce
1 box (10 ounces) frozen spinach, thawed and squeezed dry
1/2 cup chopped artichoke hearts
1/4 cup diced sun-dried tomatoes
2 cups shredded Italian-blend cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon Italian seasoning
1 dash hot sauce

Instructions

  1. Preheat the oven to 350°F. 
  2. In a large bowl, stir together all of the ingredients until combined. 
  3. Spoon into a lightly greased 2-quart casserole. 
  4. Bake for 25 to 30 minutes, or until golden brown.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...