Spinach and Artichoke Dip

Ingredients

• 8 oz. cream cheese, softened (optional: use "light" cream cheese)
• 1 can artichoke hearts, drained and coarsely chopped
• 1/2 cup frozen or fresh chopped spinach
• 1/4 cup light mayonnaise (caution: do not use Miracle Whip)
• 1/4 cup Parmesan cheese
• 1/4 cup Romano cheese (optional: double Parmesan cheese instead)
• 1 clove garlic, minced
• 1/2 tsp. dried basil or 1 Tbsp. fresh basil
• 1/4 cup grated mozzarella cheese
• 1/4 tsp. garlic salt
• Salt and pepper to taste

Instructions

With cream cheese at room temperature, cream together with mayonnaise, Parmesan and Romano cheeses, garlic, basil and garlic salt. Mix well.

Add the artichoke hearts and spinach (ensure that it's well-drained), and mix until blended. Store in a container until ready to use (this can be prepared in advance and refrigerated).

Spray a pie pan or baking dish with non-stick cooking spray; pour in dip and top with mozzarella cheese. Bake at 350 degrees for 25 minutes, or until top is browned. Serve with toasted bread or tortilla chips.

The dip can also be served in a bread bowl.