14 ounces Artichoke Hearts, drained, coarsely chopped
1/2 cup Spinach frozen chopped, or steamed
1/4 cup Mayonnaise, not Miracle Whip (I substituted this with fat free sour cream!)
1/4 cup Parmesan cheese
1/4 cup Romano or Parmesan cheese
1 clove garlic, finely minced
1/2 teaspoon dried basil
OR
1 tablespoon Basil Fresh
1/4 cup Mozzarella Cheese grated
1/4 teaspoon garlic salt
salt and pepper, to taste
Allow cream cheese to come to room temperature. Cream together mayonnaise (or sour cream), Parmesan, Romano cheese, Mozzarella, garlic, basil, and garlic salt. Mix well. Add the artichoke hearts and spinach (careful to drain this well), and mix until blended. Store in a container until you are ready to use. Spray pie pan with Pam, pour in dip, and top with cheese. Bake at 350 degrees for 25 minutes or until the top is browned. Serve with toasted bread.
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