I eat out fairly often. I've noticed that hot Spinach Artichoke Dip has become a hot appetizer item on many restaurant chain menus. (Pardon the pun.)

And no wonder, Hot Spinach Artichoke Dip is delicious! Spinach Artichoke Dip is easy and inexpensive to make, too. So why not make Spinach Artichoke Dip whenever you feel like it? It doesn't have to be a night out anymore. I have combed the internet's cooking and recipe websites to find the very best Spinach Artichoke dip appetizer recipes.

Try any of these hot Spinach Artichoke Dip secret recipes. Many of them are copycat Spinach Artichoke Dip recipes from famous restaurants. Any of these dip restaurant recipes will satisfy that craving for Spinach Artichoke Dip. The food preparation for some of the copycat restaurant dip recipes doesn't even require cooking or baking.

This Spinach Artichoke Dip recipe is a bit different and unlike most restaurant Spinach Artichoke Dips. The apples are optional, but they are a nice little oomph if you add them. I prefer the onion soup mix over the vegetable soup mix, but to each his own.

1 1/2 cups sour cream

1 cup salad dressing

1 cup diced apple (optional)

10 oz pkg frozen chopped spinach that has been thawed and had the excess moisture squeezed out

1 jar marinated artichoke hearts, drained and chopped

1 cup cooked, chopped bacon (or bacon bits)

1 envelope packet dry soup mix- onion or vegetable soup mix (I prefer onion)

can cream of mushroom soup

4 oz Monterey Jack cheese, shredded

Mix all except the shredded cheese in a baking dish. Heat at 350 degrees for 30-35 minutes. Add the shredded cheese to the top during the last 5 minutes or so. Heat until cheese starts melting.