Hot Artichoke and Spinach Dip

This is a delish hot dip that I made for our annual Christmas Eve family dinner and festivities.  I had had the recipe for a long time (I got it years ago from my beautiful niece Ashley), but for some reason had never gotten around to making it.  However, I happened to have all the ingredients on hand and needed a dip, so I tried it.  I must warn you that it's totally addicting.  So yummy, and the leftovers (if there are any) are even good cold.  Hot is even better, though, especially on a cold night.  It's great on rice crackers, or if you're feeling extra ambitious, you can cut up a skinny loaf of GF French Bread into little rounds, brush both sides with a little olive oil, put them on a cookie sheet and pop them under your broiler for just a minute or two until they're toasted.  Then turn them over and toast the other side.  Warning:  do not take your eyes off them for a second!  They're super easy to burn (I speak from sad experience). 

Hot Artichoke and Spinach Dip

1 (8 ounce) package cream cheese, softened
1/4 Cup mayonnaise
1/4 Cup grated Parmesan cheese
1/4 Cup grated Romano cheese
1 clove garlic, peeled and minced
1/2 tsp dried basil
1/4 tsp garlic salt
Salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 Cup frozen chopped spinach, thawed and drained (or you can quickly cook up some fresh spinach, drain, measure out a half cup and chop it)
1/4 Cup shredded mozzarella cheese

In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper.  Gently stir in chopped artichoke hearts and spinach.  Transfer mexture to a small lightly greased baking dish.  Bake in a preheated 350 oven for 25 minutes, until bubbly and lightly browned.  Serve immediately.

Hot, cheesy yumminess!  And hey, you can count two veggies for the day :).