Spinach Artichoke Dip
INGREDIENTS
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1 1/2 cup cooked spinach
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1 14-ounce can artichoke hearts, drained and chopped
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1 cup shredded parmesan cheese
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1/2 cup shredded Gridley Gruyere
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10 ounce prepared alfredo sauce
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1 teaspoon minced garlic
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4 ounce softened cream cheese
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pepper to taste
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