Copycat Olive Garden Hot Spinach And Artichoke Dip

• 1 (8 ounce) package light cream cheese (texture does better)
• 1 (14 ounce) can artichoke hearts, drained, coarsely chopped
• 1/2 cup frozen chopped spinach
• 1/4 cup mayonnaise
• 1/4 cup parmesan cheese
• 1/4 cup romano cheese
• 1 garlic clove, finely minced
• 1/2 teaspoon dry basil (1 Tbsp. if using fresh)
• 1/4 cup mozzarella cheese, grated
• 1/4 teaspoon garlic salt
• salt and pepper

1. Allow cream cheese to come to room temperature.
2. Cream together mayonnaise, Parmesan, Romano cheese, garlic, basil, and garlic salt. Mix well.
3. Add the artichoke hearts and spinach (be careful to drain this well), and mix until blended.
4. Spray pie pan with Pam, pour in dip, and top with mozarella cheese.
5. Bake at 350 degrees for 25 minutes or until the top is browned.
6. Best served with thinly sliced toasted bread, such as French or Italian.

light cream cheese, spinach, mayonnaise, parmesan cheese, romano cheese, garlic, basil, mozzarella cheese, garlic salt, salt

Taken from www.food.com/recipe/copycat-olive-garden-hot-spinach-and-artichoke-dip-153114 (may not work)