Spinach and Artichoke Dip
Ingredients
- 4 cloves garlic
- 1/4 teaspoon olive oil
- 1 (10-ounce) package frozen chopped spinach thawed and drained
- 1 (14-ounce) can or jar artichoke hearts drained and chopped
- 1 (10-ounce) jar Alfredo pasta sauce or homemade
- 1 cup shredded mozzarella cheese
- 1/3 cup freshly grated Parmesan cheese
- 1 (8-ounce) package cream cheese softened
- French bread or crackers for serving
Directions
- Preheat oven to 350 F. Place garlic in a small baking pan. Drizzle 1/4 teaspoon olive oil on garlic. Cover pan with foil. Roast in oven for 30 minutes, until soft and lightly browned. Squeeze roasted garlic into a large mixing bowl. Add the remaining ingredients and mix until combined. Spread into an 8-by-8-inch baking pan. Cover and bake for 30 minutes or until cheeses are melted. Serve warm or place in a slow cooker to keep warm. Serve with fresh or toasted French bread or crackers. Adjust thickness to your liking. Add more cheese to thicken or add extra Alfredo sauce to thin.