Spinach Artichoke Dip

One of our favorite appetizers is spinach artichoke dip, but it’s not something I typically make at home.  Our favorite dip we have had was made at Bully Hill Vineyard in NY. Although this version is good and so easy to make it’s not quite as good as Bully Hill, a good substitute for sure! This is great for tailgating or any party you may be having. I like to serve them with warm pita chips.

INGREDIENTS
4 garlic cloves
1 (10 ounces) package frozen chopped spinach, thawed and drained
1 (14 ounces) can of artichoke hearts, drained and chopped
1 (10 ounces) jar of Alfredo sauce
1 cup shredded mozzarella
1/3 cup grated parmesan
1/2 ( 8 ounces) package of cream cheese, softened

DIRECTIONS
Preheat oven to 350 degrees. Place garlic in a small baking dish, bake in the preheated oven for 30 minutes until soft. Remove from heat, when cool enough to touch, squeeze the garlic from the skins.
In a large bowl, mix all of the ingredients together to combine. Spray an 8 x 8-inch baking dish and pour the mixture into the baking dish and bake in the preheated oven for 30 minutes or until the cheese is melted and bubbly. Serve warm.

Enjoy!