Ingredients

• 2 small yellow onions , chopped
• 2 medium shallots , roughly chopped
• 0.25 cups roughly chopped fresh Italian parsley
• 0.25 cups chopped fresh chives
• 0.25 cups chopped fresh sage
• 2 cloves garlic , chopped
• 1 , 1 inch
• 4 sprigs fresh rosemary , leaves stripped
• 2 tablespoons olive oil
• 1 , 10 ounce
• ½ , 8 ounce
• 1.5 cups shredded Italian cheese blend
• 1 , 8 ounce
• 1 , 6.5 ounce

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 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.
3. 3 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.
4. 4 Bake in the preheated oven until bubbly, about 45 minutes.

Nutrition per serving