The perfect Dip.....Hot Artichokes & Spinach

I think I have confessed before...I like dips & sauces and always have. When we first started dating, my hubby introduced me to his Sunday night food routine, peanut butter toast which he dipped in hot cocoa...I think that settled the compatibility question.

Anyhow I recently discovered how much more I like an Artichoke Spinach Dip that is cream cheese based rather than mayo based. I though it tasted better & it does not form the huge grease ring that a heavily mayo-ed dip does. 

Here is the recipe I used:

• 1 (8 ounce) package cream cheese, softened
• 1/4 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 1/4 cup grated Romano cheese
• 1 clove garlic, peeled and minced
• 1/2 teaspoon fresh dried basil
• 1/4 teaspoon garlic salt
• sea salt and fresh cracked pepper to taste
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1/2 cup frozen chopped spinach, thawed and drained
• 1/4 cup shredded mozzarella cheese

1. Preheat oven to 350 degrees F . Lightly grease a small baking dish.
2. In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
3. Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

15 minute prep time 25 minute bake time = 40 min total