Hot Spinach and Artichoke Dip

This is so yummy! You have to make this. NOW! Or later. That is fine too. Just be sure you try it. What is so great about this dip, is that all the ingredients are common pantry items. Meaning, you will most likely have everything on hand. I love me a recipe that I already have all the components in my cabinets. Saves me a trip to the store, which anyone who has a baby knows that that is no easy task. This dip is also very versatile. You can serve it up with some warm salted tortilla chips, toast points, or Triscuits. My husband really loves it spread on top of his steak. Which in all honesty, is DE-LISH! Also, try using it as a spread for a sandwich. You will never know until you try. :)


Hot Spinach and Artichoke Dip
Serves: 12
1 8oz package of cream cheese
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese*
1/4 cup Romano cheese*
1 clove of garlic, peeled and minced
1/2 teaspoon dried basil
1/4 teaspoon garlic salt
Salt and Pepper to taste
1 14oz can artichoke hearts, drained and chopped. **
1/2 cup frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese
 Note: *I used a Parmesan and Romano mixture, measuring 1/2 cup.
          ** It is very important to cut off the bottoms of the hearts and discard.

Preheat oven to 350 degrees. Lightly grease a small baking dish.
In a medium sized bowl, mix together cream cheese, mayo, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in a preheated oven for 25 minutes, until bubbly and lightly browned.  Top with some pico de gallo, if desired.