Roasted Garlic Artichoke and Spinach Dip

5 cloves garlic
1 (8 ounce) package cream cheese, softened
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts
1 (15 ounce) jar Alfredo sauce (I prefer Classico Creamy Alfredo)
1/4 teaspoon crushed red pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 350 degrees.

Place unpeeled garlic cloves on a baking sheet. Roast at 350 degrees for 20 to 30 minutes, until soft.

While garlic is roasting, chop artichoke hearts. In a medium bowl, combine spinach, artichoke hearts, Alfredo sauce, mozzarella cheese, Parmesan cheese, cream cheese, crushed red pepper, and freshly ground black pepper.

Remove the garlic from the oven when finished roasting. Carefully remove outer peel (hot!) and place on a cutting board or mat. Add salt. Using a fork, mush garlic and salt into a creamy paste.

Pour mixture into a pie plate or medium sized baking dish.

Cover with foil and bake at 350 degrees for 25 minutes. Remove foil and bake for 5 additional minutes.

Serve with tortilla chips or cubed Italian bread.

*If you don’t have fresh garlic (or are too lazy to roast it – like I am some days), you can use 2 teaspoons of garlic powder instead of the roasted garlic

via short stop

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