Hot Artichoke and Spinach Dip
8 oz. pkg. cream cheese (light works great)
14 oz. can artichoke hearts, drained, coarsely chopped
1/2 C. spinach frozen chopped, or steamed, drained
1/4 C. mayonnaise
1/4 C. parmesan cheese
1/4 C. Romano cheese (or you can use all parmesan)
1 clove garlic, finely minced
1/2 tsp. basil
1/4 C. mozzarella cheese, grated
1/4 tsp. garlic salt
salt and pepper to taste
Preheat oven to 350 degrees.
Allow cream cheese to come to room temperature.
Cream together the mayonnaise, parmesan and Romano cheeses,
garlic, basil, and garlic salt. Mix well.
Add the artichoke hearts and spinach. Mix until blended.
Spray a pie pan with non-stick cooking spray. Pour in the dip
and top with the mozzarella cheese.
Bake at 350 degrees for 25 minutes or until the top is browned.
Serve with toasted bread or tortilla chips.