Yields 6-8 servings

Ingredients

• 10 oz. frozen spinach, thawed, drained well
• 14 oz. can artichoke quarters, drained well
• 8 oz. cream cheese, softened
• 7 oz. Pineland Farms Cheddar Cheese, shredded, divided
• ¾ cup Parmesan/Romano cheese blend
• 15 oz. jar Alfredo sauce

Instructions

• Preheat oven to 350ºF.
• In a large mixing bowl, combine the cream cheese, Parmesan/Romano blend, Alfredo sauce, ½ of the shredded Pineland Farms Cheddar Cheese. Mix well.
• Place the spinach and artichokes in a cheese cloth or kitchen towel and squeeze off excess liquid. Break the vegetable clump into loose pieces and stir into the cheese mixture.
• Grease a 9″ x 9″ baking dish. Spoon the mixture evenly into the dish. Top with remaining Pineland Farms Cheddar Cheese.
• Bake for 15-20 minutes or until bubbly and slightly browned. Serve with crusty bread or crackers.

Recipe by Emily McQuarrie