INGREDIENTS
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1 (10 ounce) box frozen chopped spinach, thawed
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2 (14 ounce) cans artichoke hearts, drained and roughly chopped
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1 cup shredded parmesan-romano cheese mix
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2 cups shredded mozzarella cheese
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16 ounces roasted garlic alfredo sauce
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8 ounces softened cream cheese
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pepper (optional)