What is the recipe for artichoke and spinach dip?
1 (14 oz) can artichoke hearts, drained, and roughly chopped 1 (10 oz) box frozen chopped spinach, thawed 10 ounces prepared Alfredo sauce 1 cup shredded parmesan-Romano cheese blend 1 cup shredded mozzarella cheese 4 ounces (1/2 pkg) cream cheese, softened 1 teaspoon minced garlic First you need to drain 1 (14oz) can of artichoke hearts. Then chop them up into smaller chunks. Keep them chunky though! Next you chop up your thawed 10 oz) box frozen chopped spinach. Then you open your jar of 10 ounces prepared Alfredo sauce. Measure out 1 cup shredded parmesan-Romano cheese blend. Then soften 4 ounces (1/2 pkg) cream cheese. Now you shred 1 cup of mozzarella cheese Finally you mince 1 teaspoon fresh garlic. Combine all ingredients except 1/2 cup mozzarella cheese in a bowl. Mix them until well blended. Put your mixture in an oven safe bowl or crock. Sprinkle with remaining mozarella cheese and place in oven at 350 degrees for about 15- 20 minutes or untin chese is all melted. Remove from
