- Roasted Garlic: Preheat oven to 425˚F (220˚C). Slice off tip from each head of garlic just enough to reveal cloves. Drizzle with oil; wrap each head in double layer of foil. Bake for 25 to 30 minutes or until garlic is soft and tender. Let cool. Squeeze out garlic from cloves; set aside.
- Sautéed Spinach: Heat oil in large rondeau or tilt skillet set over medium-high heat; cover and cook spinach, and half of the salt and pepper for 8 to 10 minutes or until spinach is wilted. Let cool completely. Set aside.
- Alfredo Sauce Dip: In large saucepan set over medium heat, whisk Alfredo Sauce Mix with 1.5 L cold water. Bring to boil, whisking occasionally. Reduce heat; simmer for 2 to 3 minutes, stirring occasionally.
- Reduce heat to low. Whisk in cream cheese until melted and smooth. Remove from heat. Stir in spinach, artichokes, garlic, mustard, and remaining salt and pepper until well combined. Fold in mozzarella and Parmesan cheese.
- Preheat oven temperature to 425˚F (220˚C). Transfer spinach mixture into
Serving Size: 156 g dip/18 g crackers
Recipe Yield: 25
Ingredients
| Roasted Garlic: | |
| 192 g | garlic heads, whole |
|---|---|
| 15 mL | olive oil |
| Sautéed Spinach: | |
| 30 mL | olive oil |
| 700 g | spinach, sautéed, drained and roughly chopped |
| 15 g | each salt and pepper, divided |
| Alfredo Sauce Dip: | |
| 205 g | Dr. Oetker Alfredo Sauce Mix |
| 250 g | brick-style plain cream cheese, cut into cubes |
| 680 g | marinated artichoke hearts, drained and finely chopped |
| 30 mL | Dijon mustard |
| 750 g | shredded mozzarella cheese |
| 375 g | grated Parmesan cheese |
| Assembly: | |
| 450 g | rectangular multigrain crackers (75) |
