Creamy Spinach Artichoke Sauce

1 tbsp olive oil
4 cloves garlic, minced
1 shallot, minced
2 cups milk
1 shredded mozzarella cheese
4 oz cream cheese
10 oz frozen chopped spinach, defrosted and drained
10 oz frozen artichoke hearts, defrosted and chopped
1/4 cup Parmesan cheese
salt and pepper


Heat the olive oil over medium heat. Add the garlic and shallots and cook for 3-4 minutes until just softened. 
Stir in the milk and bring to a boil. Immediately turn the heat down to low and cook for 3-4 minutes until it thickens.
Add the mozzarella and cream cheese. Stir until melted.
Add the spinach and artichoke hearts. It is important to make sure the vegetables are drained of any excess moisture otherwise the sauce may break or get watery.
Cook for 3-4 minutes, stirring often.
Add the Parmesan cheese. Season with salt and pepper.

Source: Slender Kitchen