| | Directions | | Cream together cream cheese, mayonnaise, Parmesan, Romano cheese, garlic, basil, and garlic salt. Mix well. Add the artichoke hearts and spinach, 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° for 25 minutes or until the top is browned. Serve with toasted bread. |
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| Ingredients | | - |  | 8 ounces cream cheese, softened |
| - | | 1/4 cup mayonnaise |
| - | | 1/4 cup Parmesan Cheese |
| - | | 1/4 cup Romano cheese |
| - | | 1 clove garlic, finely minced |
| - | | 1/2 teaspoon basil |
| - | | 1/4 teaspoon garlic salt |
| - | | 1 can artichoke hearts, drained, coarsely chopped (14 ounce can) |
| - | | 1/2 cup frozen chopped spinach, thawed, drained |
| - | | 1/4 cup Mozzarella cheese grated |
| - | | salt and pepper, to taste |
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