| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
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Ingredients
- 1 14 oz can artichoke hearts
- 1 8 oz pkg cream cheese softened and cut into squares
- 1 10-15 oz container alfredo sauce
- 2 c fresh chopped spinach or 10 oz pkg frozen spinach
- 1 c shredded Italian style cheese
- 1/3 c shredded fresh parmesan cheese
- 4 cloves garlic finely chopped
Ingredients
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Instructions
- Preheat oven to 350*.
- Spray a small glass or ceramic baking dish with cooking spray.
- Drain liquid from can of artichoke hearts. Chop up into small pieces or use a food processor to chop up well.
- Place chopped artichoke hearts, cream cheese squares and alfredo sauce in mixing bowl and mix well with paddle attachment. Add remaining ingredients and mix until well incorporated. Transfer to baking dish.
- If you do not have a mixer, place chopped artichokes in glass dish. Add cream cheese squares and smash with a fork, mixing well. Add alfredo sauce and blend ingredients together with a fork. Add spinach, cheeses and garlic and stir until well blended.
- Bake uncovered in preheated oven for 30 min, or until cheeses are melted and mixture is bubbly. Serve warm with tortilla chips, crackers, or thinly sliced baguette.
- Store leftovers covered in the refrigerator.
Recipe Notes
*In a pinch, you can cook this at 400* for 20 min.
*You can split this recipe in half and cook one half and cover and freeze the other for a later time. Once frozen, either defrost before cooking, or place in the oven WHILE PREHEATING to avoid the dish cracking or breaking from a sudden change in temperature. Add 5-10 minutes to baking time if frozen.
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