Spinach Artichoke Dip

What You Need:
2 tsp. minced garlic
1 (10 oz.) pkg. chopped spinach, thawed
1 (14 oz.) can artichoke hearts, drained & chopped
1 (10 oz.) jar Alfredo pasta sauce (I like Bertolli or Classico)
1-1/2 cup mozzarella cheese, shredded
1/3 cup grated Parmesan cheese
4 oz. cream cheese, softened

What You Do:
1. Preheat oven to 350 degrees.
2. Use an old kitchen towel to drain the spinach by placing the thawed spinach in the center of the towel. Over the sink, squeeze the liquid out of the spinach. Dump the spinach into a large bowl and break it up with a fork.
3. Add the remaining ingredients to the bowl of spinach. Combine. Transfer to a 2-quart dish and bake in the preheated oven. Halfway through baking time, stir the dip.
4. Serve warm with tortilla chips or toasted slices of French bread. I like to keep the dip in a small crock pot.