Baked Artichoke And Spinach Dip

• 2 cups mayonnaise (use only mayonnaise not salad dressing)
• 2 cups grated parmesan cheese
• 1 small onion (very finely chopped, about 1/3 cup)
• 2 teaspoons fresh minced garlic (optional)
• 2 (14 ounce) cans artichoke hearts (drained and coarsley chopped)
• 1/4 cup finely chopped pimiento (well drained and patted dry with paper towel)
• 2 (10 ounce) packages frozen chopped spinach (thawed and hand-squeeze dry to remove moisture)
• 1 1/2 cups grated mozzarella cheese (or to taste)

1. Heat oven to 350 degrees F.
2. Lightly spray a 2-quart casserole dish.
3. In a bowl mix all ingredients except the mozzeralla cheese.
4. Transfer to the baking dish.
5. Bake for about 15-17 minutes; remove from oven sprinkle with mozzeralla cheese and return to oven until cheese is melted (about 4-5 minutes).

mayonnaise, parmesan cheese, onion, garlic, hearts, pimiento, mozzarella cheese

Taken from www.food.com/recipe/baked-artichoke-and-spinach-dip-195967 (may not work)