Bertolli® Spinach & Artichoke Dip Recipe
0 likes
Servings: 8 cups.
2 cans (14 ounces each) water-packed artichoke hearts, drained and chopped 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry 1 jar (15 ounces) Alfredo sauce 1 package (8 ounces) cream cheese, cubed 2 cups shredded Italian cheese blend 1 cup shredded part-skim mozzarella cheese 1 cup shredded Parmesan cheese 1 cup 2% milk 2 garlic cloves, minced Assorted crackers and/or cucumber slices
