Thaw spinach, drain well (I like to place in paper towels and squeeze all juice out). Drain artichoke hearts of all juices and put a course chop on them.
In large nonstick sauce pan empty jars of alfredo sauce over medium heat, place cubed cream chesse until cheese becomes melted then add package of italian cheese (reserving some for topper) and melt until creamy.
Add mashed roasted garlic and spices
Add chopped spinach and chopped artichoke hearts heat through.
Place mixture into oven safe glass container top with cheese and place in 350 oven until topper is melted and dip is bubbling.