Spinach & Artichoke dip

• 1 1/2 can articoke hearts
• 1 loaf artisan bread
• 1 cup parmesan cheese
• 1 cup mozerella cheese
• 1 clove minced garlic
• 1 tsp salt & pepper
• 2 packages baby spinach
• 4 tbsp evoo
• 1 can 8 ounce alfredo sauce

1. Preheat oven 375AF
2. Preheat frying pan.
3. add evoo.
4. garlic.
5. salt & pepper.
6. saute till brown.
7. Add spinach and cook down until tender approx.
8. 5-7 minutes.Add artichoke hearts simmer another 5 minutes.
9. Set aside.
10. Take artisan bread out and cut open by cutting circle in top of bread.
11. Pop open and pull out guts of loaf.
12. Set aside on cookie sheet.
13. Place top back on loaf and place in oven.
14. In sauce pan add alfredo, cheeses, spinach & artichokes.
15. Combine thourghly.
16. Salt & pepper to taste.
17. Heat until bubbly.
18. Remove bread from oven, ladle in dip.
19. Bake 10 minutes.
20. Take guts from loaf, tear into bite size pieces, lightly brush with evoo, place on sheet and lightly toast in oven.
21. Serve hot with warm toasted bread, pita chips, tortillas.

articoke hearts, bread, parmesan cheese, mozerella cheese, garlic, salt, baby spinach, evoo, alfredo sauce

Taken from cookpad.com/us/recipes/331356-spinach-artichoke-dip (may not work)