Alfredo Spinach Artichoke Dip
adapted from an internet recipe
2 packages frozen chopped spinach, thawed
2 cans quartered artichoke hearts, drained
1 package cream cheese
2/3 cup shredded parmesan cheese
1 cup shredded mozzarella cheese
1 jar of alfredo pasta sauce (I recommend roasted garlic flavor)
4 cloves garlic, minced
fresh cracked pepper, to taste
Drain the thawed spinach by squeezing handfuls until all water comes out. Water in the spinach will make the dip soupy, so drain it well! Roughly chop the artichoke hearts; add artichokes and drained spinach to a large mixing bowl. Add the cream cheese, parmesan, 1/2 cup of mozzarella, alfredo sauce, pepper, and garlic. Mix well with a rubber spatula taking care that the cream cheese gets broken up. Spread the mixture in a large glass baking dish, and cover the top with the other 1/2 cup mozzarella shreds. Bake at 375 F for 30 minutes, or until the edges of the cheese start to brown. Serve with sliced french bread, or tortilla chips.
This is a great appetizer for parties. Sometimes we even eat it for dinner.