Spinach and Artichoke Dip

Ingredients

• 16 oz. roasted garlic alfredo sauce
• 8 ounces cream cheese, at room temperature
• ½ cup Parmesan cheese, shredded
• ½ cup Romano cheese, shredded
• 2 cups low-moisture whole milk mozzarella cheese, shredded
• 28 oz. artichoke hearts, drained/rinsed/chopped
• 16 oz. fresh spinach, steamed (can sub with 10 oz. frozen spinach)
• ½ cup milk, optional, use if you want the dip to be a little less thick

Instructions

1. Add the Alfredo sauce to a large saucepan over medium heat.
2. Cut the cream cheese into cubes and mix it into the Alfredo sauce until well-combined and creamy. Use a fork to whisk any lumps out.*
3. Add the Parmesan, Romano, and Mozzarella cheeses and stir until well-combined.
4. Stir in the artichoke hearts, then add the spinach. Stir until well combined
5. If the dip is thicker than desired, add up to a ½ cup of milk and stir until combined and heated through.
6. Serve with tortilla chips, pita chips, fresh bread, and/or vegetables. 
7. Store in the refrigerator for up to 4 days.