8 oz. package cream cheese, softened
14 oz. can artichoke hearts, drained and coarsely chopped
1/2 cup spinach, cooked and drained
1/4 cup mayonnaise
1/4 cup Parmesan cheese
1/4 cup Romano cheese (or use all Parmesan)
1 clove garlic, finely minced
1/2 tsp. basil
1/4 cup mozzarella cheese, grated
1/4 tsp. garlic salt

Pre-heat oven to 350 degrees.

Cream together the mayonnaise, Parmesan and Romano cheeses, garlic, basil and garlic salt.

Mix well.

Add in the artichoke hearts and spinach.

Mix until blended.

Spray a pie plate with non-stick cooking spray.

Pour in the dip and top with the mozzarella cheese.

Bake for 25 minutes or until the top is browned.

Serve with toasted bread or tortilla chips.