Hot Spinach and Artichoke Dip

• 8 ounces, weight Cream Cheese, Softened
• 1/4 cups Mayonnaise
• 1/4 cups Grated Parmesan Cheese
• 1/4 cups Romano Cheese
• 1 clove Garlic, Minced
• 1/2 teaspoons Dried Basil
• 1/4 teaspoons Garlic Salt
• Salt And Pepper, to taste
• 1 can 141/2 Oz Artichoke Hearts, Drained, Stems Discarded, Chopped (See Note Below)
• 1/2 cups Frozen Spinach, Thawed And Squeezed Dry
• 1/4 cups Mozzarella Cheese, Shredded

1. Note: It is important that you chop off the stems of the artichokes, and discard.
2. Preheat oven to 350 degrees F. Lightly grease a small baking dish.
3. In a medium sized bowl, mix together cream cheese, mayo, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper.
4. Gently stir in artichoke hearts and spinach.
5. Transfer the mixture to the prepared baking dish.
6. Top with mozzarella cheese.
7. Bake in the preheated oven for 25 minutes, until bubbly and lightly browned.
8. Top with some pico de gallo, if desired.

weight cream cheese, mayonnaise, parmesan cheese, romano cheese, clove garlic, dried basil, garlic salt, salt, hearts, frozen spinach, mozzarella cheese

Taken from tastykitchen.com/recipes/appetizers-and-snacks/hot-spinach-and-artichoke-dip-4/ (may not work)