Christmas feasting; Spinach and Artichoke Dip

This is very belated post but.. Merry Christmas and a Happy New Year!! Since a few years ago, my family has been organizing a small annual Christmas lunch for some close friends and family. It mostly consists of my sister decorating the house, my mom roasting a turkey, and me cooking pretty much everything else (sort of). 

We had tons of fun! For me, it was just great being able to cook again - and have people eat my cooking!! I made bolognese, salad, spinach and artichoke dip and mac and cheese (not instant!). Ming Guang contributed a Shepherd's pie, and my mom also made her famous and much-loved potato salad.

It was my first time baking Spinach and Artichoke Dip. I must say it turned out pretty delicious. Who doesn't like lots of cheese and cream mixed together? The veggies are really just added in an attempt to make ourselves feel better about the expanding waistline.

For those who are interested in making the same, the recipe is below:

Spinach and Artichoke Dip

Ingredients

4 cloves garlic

1 (10 ounce) package frozen chopped spinach, thawed and drained

1 (14 ounce) can artichoke hearts, drained and chopped

1 (10 ounce) container Alfredo-style pasta sauce

1 cup shredded mozzarella cheese

1/3 cup grated Parmesan cheese

1/2 (8 ounce) package cream cheese, softened

Directions

Preheat oven to 350 degrees F (175 degrees C).

Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.

In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese, and cream cheese.

Bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.