1 package cream cheese
1 can 14-0z Progresso artichoke hearts, drained, coarsely chopped
1/2 cup spinach frozen, chopped or steamed
1/4 cup Mayonnaise (do not use Miracle Whip)
1/4 cup Parmesan cheese
1/4 cup Romano cheese (You can use all Parmesan)
Kraft makes something new called Parm Plus! It is a combination of Parmesan, basil, parsley and garlic!
I use this for the Parmesan and then use Romano
1 clove garlic, finely minced
1/2 teaspoon Basil dried (1 Tabls. Basil, fresh)
1/4 cup Mozzarella cheese, grated
1/4 teaspoon garlic salt
salt and pepper to taste
Allow cream cheese to come to room temperature. Cream together mayonnaise, Parmesan, Romano cheese, garlic, basil, and garlic salt. Mix well. Add the artichoke hears and spinach (careful to drain this well) 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 Mozzarella cheese. Bake at 350 for 25 minutes or until the top is browned. Serve with toasted bread.