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1 (10 ounce) box frozen chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and roughly chopped
1 cup shredded parmesan-romano cheese mix
1⁄2 cup shredded mozzarella cheese
10 ounces prepared alfredo sauce
1 teaspoon minced garlic
4 ounces softened cream cheese
pepper (optional)
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1st Keep
 Vernmulder
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Also Kept By
Kathy_Kaberline_Appelhanz
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