¼ cup mayonnaise

2 cloves minced garlic

1 teaspoon basil

½ cup shredded parmesan cheese

½ cup grated romano cheese

¼ cup grated mozzarella cheese

14 ounce jar of artichoke hearts

½ cup cooked spinach

Salt and pepper to taste

 

Allow cream cheese to come to room temperature. Drain and chop spinach and artichoke hearts until they are the desired size for the dip. Cream together the cream cheese mayonnaise, garlic, basil, salt and pepper. Stir in parmesan, romano and mozzarella cheeses. Preheat oven to 350 degrees and spray a 1 quart casserole dish with non stick cooking spray. Bake the dip for 25 minutes or until cheese melts and top of dip is lightly browned. Serve warm with fresh vegetables.