Spinach And Artichoke Dip - cooking recipe

Ingredients

1/2 pouch Stouffer's cream spinach, fully thawed and cold
8 oz. artichoke hearts, drained (1/2 inch rough chop)
8 oz. Stouffer's alfredo sauce, fully thawed
8 oz. Parmesan cheese, shredded cold
1 tsp. salt (granulated)
1 tsp. white pepper
1 tsp. garlic (granulated)

Preparation

Gather all ingredients, then pour the needed amount of artichoke hearts into a colander and allow to drain thoroughly. Then rough chop into 1/2 inch pieces.
Place all ingredients into large mixing bowl and using rubber spatula mix all ingredients together.
Place 6 ounces of mixture evenly into a bowl; cover and refrigerate.
Microwave until hot.