Spinach Dip

So this all started years and years ago when my friends and I wanted to make our own spinach dip because it was so expensive for our college student salaries. So we found a recipe and it has been changed about a million times since then.

A video posted by Monique Leslie (@misfitcrafter) on
1- 2 cup bag of Italian Mix shredded Cheese
1 - 10oz box of frozen chopped spinach (defrosted)
1- 6.5oz to 7.5 oz jar of marinated artichoke hearts ( you can add more if you like more of a tangy taste)
1- 1/2 brick of cream cheese
1- 3/4 jar of Ragu Alfredo Sauce ( must be regular Ragu , we have tried a bunch of other brands but this one seems to be the best.)
Garlic about 5 large cloves, more if you like more garlic taste
Tortilla chips
French Bread

Seasoning to taste- I use, smoked paprika (just a bit about 1/4 to 1/2 tsp) (reg paprika is okay too) , chili powder, little pepper, & season salt to taste.( some cheeses have more salt than others so be careful with how much season salt you add.)

Preheat oven to 450F/232C

While oven is preheating place garlic cloves in the oven so they roast. A small ramekin or oven safe dish is perfect for this. There are even garlic roasters you can buy. Leave the garlic in for at least 20 minutes.
 I use something that looks like this! Click it to buy it.

While the oven preheats and garlic roasts. Prepare your dip.
In square glass 8" x 8"  or 9" x 9" baking dish or My favorite is the Corning ware French baking dish.
 I use this! Click to buy it.
Layer your ingredients....DO NOT MIX In...
Start with spinach, next artichokes (separate), shredded cheese, cream cheese, ragu and then squeeze i the garlic using a garlic press. Again do not mix in the ingredients.
Bake for 30 minutes.
When  done baking add your seasonings & now you can mix everything up.
Now enjoy with tortilla chips & or French bread slices.
you can also put in a Sour Dough bread bowl.

Hope you like the recipe. Please leave comments on how it came out below Good or bad.
And if you have questions don't hesitate to ask.