Artichoke and Spinach Dip

8 oz. package cream cheese, room temp.
1/4 c. mayonnaise (not Miracle Whip)
1/4 c. Parmesan cheese
1/4 c. Romano cheese
1 clove garlic, finely minced
1/2 tsp. dry basil (or 1 tblsp. fresh)
1 4 tsp. garlic salt
1 - 14 oz. can artichoke hearts, drained and coarsely chopped
1/2 c. frozen chopped spinach, steamed and drained well
Salt and Pepper to taste
1/2 c. Mozzarella cheese, grated
Crackers or chips

Heat oven to 350 degrees. IN a mixing bowl, cream the cream cheese, mayonnaise, Parmesan and Romano cheeses, garlic, basil and garlic salt. Mix well.

Add the artichoke hearts and spinach. Mix until blended. Salt and Pepper to taste. (Dip can be made to this point and stored in airtight container in the refrigerator until ready to bake.)

When ready to bake, pour dip into a pan that has been coated with nonstick cooking spray. Top with mozzarella cheese. Bake 25 minutes or until top is browned. Serve with crackers or chips.

From: Sarah Blackburn