There are tons of recipes out there for spinach artichoke dip, and I think I like them all, but this is my favorite one to make. It also has very few ingredients and goes together quickly.
Spinach Artichoke Dip
1 jar Bertolli brand alfredo sauce
4-6 oz. frozen artichoke hearts, thawed
1/2 block frozen chopped spinach, thawed and drained well
1 package shredded parmesan cheese (not the powdered kind)
Pepper
Preheat oven to 400 degrees. Blend spinach, artichoke hearts, alfredo sauce, and 1/2 package of the parmesan cheese in a casserole dish. Add pepper as desired. Bake for 15 minutes. Remove from oven and sprinkle the rest of the parmesan cheese over the top. Bake an additional 5 minutes, or until the cheese is melted. Serve hot with tortilla chips or French bread. (You can use canned artichoke hearts if you can't find frozen, but don't use the marinated kind.)
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