Ruby Tuesday’s Spinach and Artichoke Dip: Copy Cat Recipe

Ruby Tuesday’s Spinach and Artichoke Dip – Super Bowl Snacks

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The biggest game of the year is now just days away! If you’re hosting a game day party, then you know that the food you serve is every bit as important to the experience as the commercials and halftime show. If you are searching for a simple, yet delicious dip recipe then search no more! I’ve got you covered with this amazing copycat recipe for Ruby Tuesday’s Spinach and Artichoke Dip! It’s sure to score big with your guests!

SPINACH AND ARTICHOKE DIP RECIPE

Ingredients

4 cloves garlic
1 (10 oz.) package frozen chopped spinach, thawed and drained
1 (14 oz.) can artichoke hearts, drained and chopped
1 (10 oz.) container Alfredo-style pasta sauce
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
4 ounces (1/2 of an 8 oz pkg) cream cheese, softened

Instructions

Preheat the oven to 350 degrees. Place the unpeeled garlic cloves in a small baking dish and bake in the preheated oven 20 to 30 minutes, until soft. Meanwhile, open and drain the artichokes, then cut into small pieces.

Once ready, remove the garlic from the oven. As soon as they are cool enough to touch, gently squeeze the softened garlic from skins.

Then, in an 8 inch serveware dish, spread the roasted garlic, spinach, and artichoke hearts and mix well.

Next, add the Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese (I found it works best if you cut the already softened cream cheese into smaller pieces). Mix together well.

Top it off with a little more Parmesan cheese, then cover and bake for 30 minutes, or until cheeses are melted and bubbly.

Serve warm and enjoy!

Forget to thaw the spinach and now you’re running out of time? No problem! Follow these tips below and you’ll have it ready to go in no time.

Tips for Thawing and Draining Frozen Spinach

1. Remove the frozen block of spinach from the box and place it in a microwave-safe bowl.
2. Microwave the spinach for 1-2 minutes or until the spinach becomes soft and mushy.
3. Take a colander (affiliate link) and line it with a couple of sheets of paper towel. 
4. Place the mushy spinach on the paper towel. Wrap the paper towel around the spinach and squeeze the water out of the spinach. Make sure you do this over the colander just in case the paper towel tears, but if you use a couple of sheets of strong paper towels, they shouldn’t.
5. Squeeze several times as there is more moisture in there than you think!
6. Once down, gently remove the paper towels from the spinach, then use a fork to separate out any clumps.

Now simply follow the recipe above and you are good to go!

Spinach and Artichoke Dip Printable Recipe

To make your game day prep easier, be sure to print out the handy-dandy printable version of this recipe below!

Print

Ruby Tuesday's Spinach and Artichoke Dip - Copycat Recipe

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

A delicious spinach and artichoke dip!

Servings: 5

Ingredients

• 4 cloves garlic
• 1 10 oz. package frozen chopped spinach, thawed and drained
• 1 14 oz. can artichoke hearts, drained and chopped
• 1 10 oz. container Alfredo-style pasta sauce
• 1 cup shredded mozzarella cheese
• 1/3 cup grated Parmesan cheese
• 4 ounces 1/2 of an 8 oz pkg cream cheese, softened

Instructions

1. Preheat oven to 350 degrees. Place unpeeled garlic cloves in a small baking dish and bake in the preheated oven 20 to 30 minutes, until soft. Meanwhile, open and drain the artichokes, then cut into small pieces.
2. Once ready, remove the garlic from the oven. As soon as they are cool enough to touch, gently squeeze the softened garlic from skins.
3. In an 8x8 inch baking dish, spread the roasted garlic, spinach, and artichoke hearts and mix well.
4. Then add the Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese (I found it works better to cut the already softened cream cheese into smaller pieces. Mix together well.
5. Top with a bit more parmesan cheese, cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly.
6. Serve warm and enjoy!

Recipe Notes

Adapted from Ruby Tuesday's Spinach and Artichoke Dip

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