This one should go into the crazy-delicious file

Artichoke and Spinach Dip

• 4-6 cloves roasted garlic
• 1 (10-14 ounce package) fresh spinach, rinsed and drained, chopped
  
• 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 (8 ounce) package cream cheese, softened

First roast the garlic: here are the steps to roasting garlic:

1 Preheat the oven to 400°F.

2 Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.

3 Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.

4 Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.

While your garlic is cooling, take your oven down to 350 degrees F (175 degrees C).

1. Garlic not burning your fingers to the touch? Perfect. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins. Put garlic into 8x8 baking dish along with spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese. Eat remaining garlic at your leisure.
   
2. Cover top with foil and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Mix the cheesy deliciousness. Serve warm.