Ingredients:
1 jar (6-1/2 oz.) marinated artichoke hearts, chopped
1/2 pkg. (10 oz.) frozen chopped spinach, thawed, squeezed dry, and finely chopped
1/2 cup mayonnaise
1/2 cup freshly grated Parmesan cheese
1-1/4 cups coarsely grated Monterey Jack cheese
1 clove garlic, minced
Directions:
Preheat oven to 350°F. In a large bowl, combine artichoke hearts, spinach, mayonnaise, Parmesan cheese, 1 cup Monterey Jack cheese and garlic, stirring until combined. Put in two 1 cup ramekins or other small baking dish, and sprinkle with remaining 1/4 cup Monterey Jack cheese. Dip may be prepared up to this point one day ahead and chilled, covered. Bake dip in middle of oven until cheese is melted, about 15 minutes. If you want the cheese to brown, put under broiler for a few minutes. Serve dip warm with taco chips or crackers.
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INGREDIENTS
* 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
* 1 cup shredded mozzarella cheese
* 1/3 cup grated Parmesan cheese
* 1/2 (8 ounce) package cream cheese, softened
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. 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.
3. In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese.
4. Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.
