Spinach and Artichoke Dip

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 (I use regular Bertolli Alfredo sauce)
1 1/2 cup shredded mozzarella cheese
1 (8 ounce) package cream cheese, softened
2 tsp garlic powder

Preheat oven to 350 degrees

Roughly chop the spinach and place in a bowl. Drain the artichoke hearts and chop. Add to spinach. Pour whole bottle of alfredo sauce into the bowl. Add 1 cup of shredded mozzarella to the bowl. Add garlic powder. Mix in the cream cheese. Make sure all ingredients are mixed thoroughly. Be sure that the cream cheese is fully combined with the other ingredients.

Spray an 8X8 pan with PAM or any other baking spray. Pour mixture in the pan and sprinkle the top with remaining cheese. Cover pan with aluminum foil and cook for 20 minutes. Uncover and cook for another 10 minutes or until mixture is bubbly.

Serve with sour cream,salsa and tortilla chips!