Prep Time::30 mins
Cook Time::45 mins
Total Time:: 1 hr 15 mins
Servings::12
Yield::12 servings
Ingredients
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2 small yellow onions, chopped
2 medium shallots, roughly chopped
¼ cup roughly chopped fresh Italian parsley
¼ cup chopped fresh chives
¼ cup chopped fresh sage
2 cloves garlic, chopped
1 (1 inch) piece fresh ginger, peeled and chopped
4 sprigs fresh rosemary, leaves stripped
2 tablespoons olive oil
1 (10 ounce) container Alfredo sauce
½ (8 ounce) package cream cheese, softened and cut into pieces
1 ½ cups shredded Italian cheese blend
1 (8 ounce) package fresh spinach, chopped
1 (6.5 ounce) jar marinated artichoke hearts, drained and diced
Directions
Preheat the oven to 325 degrees F (165 degrees C).
Combine onions, shallots, parsley, chives, sage, garlic, ginger, and rosemary leaves in the bowl of a food processor; pulse until blended. Pour olive oil in slowly, with the processor running, until pureed.
Transfer pureed mixture to a large bowl. Add Alfredo sauce and whisk until fully combined, about 3 minutes. Whisk in cream cheese until smooth with no lumps. Stir in Italian cheese. Add spinach and artichokes and mix until all ingredients are evenly incorporated. Transfer to a baking dish.
Bake in the preheated oven until bubbly, about 45 minutes.