Try this easy, cheesy dip that may remind you of one that you eat out at a restaurant. It can be made ahead of time, refrigerated and pop it in the oven before your guests arrive and it will feed a crowd.
1 – 14 oz. can of quartered artichoke hearts drained and chopped
1 – 10 oz. package of frozen chopped spinach thawed and squeeze out excess water
1 – 10 oz. container of Buitoni brand light alfredo sauce
1 cup of light mayonnaise
1 – 8 oz. package of shredded mozzarella cheese
1 teaspoon of garlic powder
Non-stick cooking spray
1 baguette, thinly sliced or corn tortilla chips
If using the baguette, thinly slice and place on a baking sheet sprayed with non-stick cooking spray. Bake in a preheated oven at 375 degrees for 10 minutes or until lightly browned. Remove and set aside. Thaw spinach and squeeze spinach in batches to eliminate any excess liquid. Drain and chop artichoke hearts into small pieces. Add remaining ingredients to a large baking dish and mix until well combined. Wipe the edges clean if possible to eliminate some of the mess. Place baking dish in a preheated oven at 375 degrees for 20 – 30 minutes or until dip is bubbling and top begins to lightly brown. Remove and serve with toasted baguette slices and /or corn tortilla chips.