Spinach Artichoke Dip

Spinach Artichoke Dip
Mel's Kitchen Cafe

5 garlic cloves
1 10 oz. bottle store bought alfredo sauce
1 1/2 cups mozzarella cheese
1/2 cup parmesan cheese
1 10 oz. package frozen spinach, thawed and drained
1 14.5 oz can artichoke hearts, roughly chopped
1 8 oz. package cream cheese, softened

Wrap the garlic cloves in foil and back them at 350 degrees for about 20 minutes. When they are cool to the touch, squeeze them out of their skins and finely chop. Mix all ingredients in a bowl. Spread the mixture into an 8x8 pan and bake at 350 until bubbly and hot, about 30 minutes. Serve with chips or baguette slices.