[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]ARTICHOKE AND SPINACH DIP RESTAURANT STYLE[/title][fusion_text]Week of January 27th-31st 2014
10 oz. Pkg. Frozen Chopped Spinach, thawed and drained 4 Cloves Garlic
14 oz. Can Artichoke Hearts, drained and chopped 1/3 Cup Grated Parmesan Cheese
10 oz. Container Alfredo Style Pasta Sauce 4 oz. Cream Cheese, softened
1 Cup Shredded Mozzarella Cheese
Preheat oven to 350 degrees. Put garlic in a small baking dish. Bake at 350 degrees for 20-30 minutes, or until soft. Remove from oven and when cool enough to touch, squeeze soften garlic from skins. Spread the roasted garlic in an 8X8 inch baking dish. Top with the spinach, artichoke hearts, Alfredo style pasta sauce, Mozzarella Cheese, Parmesan Cheese and cream cheese. Return to the oven and bake 30 minutes or until cheeses are melted and bubbly. Serve warm.
[/fusion_text][/fullwidth]