Spinach Artichoke Dip

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: Preheat oven to 350 degrees F Place garlic in a small baking dish, or wrap in aluminum foil. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins. Using an electric mixer, blend all of the ingredients together. In an 8x8 inch baking dish, spread the mixture, and top with extra mozzarella or parm (optional). Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm. (I remove the foil for the last 10 min so the cheese gets a bit browned on top.)


Some notes: DO NOT skip the roasted garlic step - it really mellows out the garlic flavor and it is totally worth the extra step. Also, this recipe makes a very large serving. Unless you're having a party, it will probably be too much. I divide the mix into 4 ramekins, and wrap 3 in plastic wrap and foil and put them in the freezer for use in the future, and just make one at a time.