Spinach Artichoke Dip | Life at Spring Meadows – Gardening Living Creating
Serves 12
4 cloves garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) container Alfredo-style pasta sauce (* I use Classico Four Cheese)
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/2 (8 ounce) package cream cheese,softened
Preheat oven to 350 degrees F.
Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.
Mix together all ingredients. Pour into an 8×8 inch baking dish.
Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm with crackers.
* I think most of the prepared Alfredo sauces have a strange taste (some ingredient that I don’t like. So, I did a taste test and found that the Classico Four Cheese doesn’t seem to have that taste to it and I like the cheesiness (real word?) of it for this recipe.
I use multigrain crackers, another good choice is the rosemary and olive oil crackers.