Spinach Artichoke Dip

• 4 cloves garlic
• 1 Tbsp red pepper chopped
  
• 3 Tbsp diced tomatoes (I used canned)
  
• 1 (9 oz) package frozen creamed spinach
  
• 1 (14 oz) can artichoke hearts, drained and chopped (except I left out 2 because I didn't want too many of these. They scare me!)
  
• 1 (10 oz) container refrigerated Alfredo-style pasta sauce
• 1 cup shredded mozzarella cheese
• 1/3 cup grated Parmesan cheese
• 5 oz cream cheese, softened
• 
  
• Preheat oven to 350 degrees. Place garlic in a small baking dish. Bake 20 to 30 minutes, until soft. When cool enough to touch, squeeze softened garlic from skins. Mix all ingredients together in a bowl. I split mine in half and baked one and froze the other for later. It depends on how many you are feeding!
• Bake for about 25 minutes, or until cheeses are melted and bubbly. Serve warm with crostini. Yum!