| 8 oz. | Pkg cream cheese (light works great) |
| 14 oz. | Can artichoke hearts, drained and coarsley chopped |
| 1/2 cup | Frozen spinach thawed and drained |
| 1/4 cup | Mayonaise |
| 1/4 cup | Parmesean cheese |
| 1/4 cup | Asiago or romano cheese |
| 1 clove | Garlic (finely minced) |
| 1/2 tsp | Basil |
| 1/4 cup | Grated mozzerella |
| 1/4 tsp | Garlic salt |
| | Salt and pepper to taste |
Pre-heat oven to 350 degrees.
Allow cream cheese to come to room temperature.
Cream together the mayonaise, parmesean 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 mozzerella cheese.
Bake at 350 degrees for 25 minutes or until the top is browned.
Serve with tortilla chips
If I take this to a potluck I cook it in a small crock pot omitting the mozzerella cheese on top.
I usually double the recipe, and freeze one so I have it one on hand if someone drops by.