Spinach and Artichoke Dip

RECIPE: (given to me by Trisha)

Garlic, minced (either from a jar, or roast 6 cloves and squeeze out)
1 10oz pkg chopped spinach (thawed and drained)
1 12-14oz jar marinated artichoke hearts
1 jar Bertolli alfredo sauce
3/4 c mozzarella cheese
3/4 c cheddar/jack cheese mix
1/3 c parmesan cheese
1 8oz pkg cream cheese
olive oil (if roasting garlic)
Crushed red pepper flakes (optional)

Place cream cheese in microwave for 15 sec, to soften. Combine all other ingredients in a baking dish. Place dish in 350 degrees, preheated oven. Bake for 30 minutes. Rest for 15 minutes (to allow juices to absorb). Bake for 15 minutes longer.

Note: do not use canned artichoke (they retain a metallic taste).