8 oz light cream cheese
14 oz artichoke hearts; drained, coarsely chopped
1/2 cup spinach, frozen; thawed, drained, chopped
1/4 cup mayonnaise
1/4 cup parmesan cheese
1/4 cup Romano cheese
1 clove garlic; finely minced
1/2 tsp dry basil; 1 tbsp. basil fresh
1/4 cup mozzarella cheese; grated
1/4 tsp garlic salt
salt; to taste
pepper; to taste

1. Allow cream cheese to come to room temperature.

2. Cream together mayonnaise, Parmesan, Romano cheese, garlic, basil, and garlic salt. Mix well

3. Add the artichoke hearts and spinach (careful to drain this well), and mix until blended.

4. Store in a container until you are ready to use.

5. Spray pie pan with Pam, pour in dip, and top with cheese.

6. Bake at 350F for 25 minutes or until the top is browned.

7. Serve with toasted bread.