| Four Cheese Spinach and Artichoke Dip Serves 6 to 10 1 14 ounce can of artichoke hearts, drained and roughly chopped 1 cup shredded mozzarella cheese 8 ounces chopped frozen spinach, thawed 8 ounces roasted garlic Parmesan Alfredo sauce 4 ounces (half a brick) of room temperature cream cheese, cut into cubes ¼ up Parmesan cheese, cut into cubes ¼ cup Gruyere cheese, cut into cubes 3 Tablespoons water Get a nonstick sauce pot over medium heat and add Alfredo sauce, add cream cheese and cook and stir melting the cheese into the sauce. Break up any cream cheese lumps with a spatula. When most of the lumps are gone, stir in the Parmesan cheese. Then the Gruyere, and finally the mozzarella. Cook and stir until cheese are melted into the sauce. Stir in the water. Add the spinach and artichoke and stir until warmed through. Serve hot with crackers, tortilla chips, bread. Use your imagination. Leftovers can be saved up to 5 days, just store in a airtight container and rewarm before serving. Enjoy. Peace, CK |
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