Restaurant-Style Spinach Dip - Jana Lithgow

4 cloves garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained, squeeze excess water before using - can also use sauteed fresh spinach
1 (14 ounce) can artichoke hearts, drained and chopped - can also use frozen and thawed instead of canned
1 (10 ounce) container Alfredo-style pasta sauce - can use reduced-fat
1 cup shredded mozzarella cheese - can use part-skim cheese
1/3 cup grated Parmesan cheese
1/2 (8 ounce) package cream cheese, softened - can use low-fat or fat-free

Preheat oven to 350 F.

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.

In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese. This dip can be baked in layers or ingredients can be combined in a large mixing bowl and spread into baking dish.

Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm. Best with Hawaiian bread, toasted pita bread or pita chips, tortilla chips, or chopped raw vegetables.