This dip is a little different from most Spinach-Artichoke recipes. The secret ingredient that gives it such a special flavor and texture is Alfredo sauce. READ INGREDIENTS CAREFULLY. There are some wonderful varieties of Alfredo sauce that are safe and gluten free, my personal favorite is Taste of the Hill from St. Louis, MO. The recipe is originally from cdkitchen.com; as usual, I've altered it a bit.
This dip is excellent served with anything from tortilla chips, Blue Diamond crackers, or Glutino snack crackers.
4 teaspoons minced garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) container Alfredo-style pasta sauce
1 cup shredded mozzarella cheese
1/3 cup grated fresh Parmesan cheese
1/2 (8 ounce) package cream cheese, softened
Preheat oven to 350 degrees.
In medium bowl mix garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese. Spread into an 8x8 inch baking dish, cover and bake in preheated oven 35-40 minutes, or until cheeses are melted and bubbly. Serve warm.