1 pound provolone
1 pound mozzarella
½ pound pecorino romano
2 boxes chopped frozen spinach, squeezed dry
2 jars alfredo sauce
2 cans quartered artichokes, chopped small
2 cloves garlic, chopped finely
Salt and pepper to taste
Mix and scoop into 2 pie plates (plus some left over to fill little ramekins with and freeze for a dip fix later on). Bake at 375 degrees for 30 minutes or until lightly golden and bubbly. Serve with Tostidos.
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