There are a lot of spinach artichoke dip recipes on the internet but I think this is my favorite. I do try to save it for special occasions though because frankly, there isn’t a healthy thing about it and it’s so addicting you run the risk of eating it all yourself!
Spinach Artichoke Dip
5 garlic cloves
1 10 oz. bottle store-bought alfredo sauce
1 1/2 cups mozzarella cheese (freshly grated)
1/2 cup parmesan cheese (freshly grated)
1 10 oz. package frozen spinach, thawed and drained
1 14.5 oz. can artichoke hearts (non-marinated), roughly chopped
1 8 oz. package cream cheese (softened)
Wrap the garlic cloves in tin foil and bake them at 350 degrees for about 20 minutes. When they are cool to the touch, squeeze them out of their skins and finely chop. Mix all the ingredients in a medium bowl. It’s ok to have clumps of cream cheese. The mixture won’t be completely smooth. Spread the mixture into an 8X8 pan and bake at 350 degrees until bubbly and hot. Serve with chips or baguette slices.