Hot Spinach & Artichoke Dip

I realize this wasn't the healthiest supper I made, but I couldn't resist. Yes, we actually ate spinach and artichoke dip for supper tonight! It was well worth the splurge! I thought we would have left over toastada waffles, but this was calling my name.

I got this recipe from a friend of mine and she calls it "Olive Garden's Hot Spinach & Artichoke Dip"!! Lucky us that she shared this! : )

Olive Garden's Hot Spinach & Artichoke Dip
1 pkg (8 oz) cream cheese, room temperature
1/4 cup mayonnaise (don't use Miracle Whip)
1 can (14 oz) artichoke hearts, drained & coarsely chopped
1/2 cup spinach (frozen, chopped or steamed)
1/4 cup Parmesan cheese
1/4 cup Romano cheese (you can use all Parmesan)
1 clove garlic, finely minced
1/2 teaspoon dried basil (OR) 3 tablespoons fresh basil
1/4 teaspoon garlic salt
Salt & Pepper to taste
1/4 cup Mozzarella cheese, grated

Cream together cream cheese & mayo. Stir in the artichoke hearts, spinach, Parmesan, Romano, garlic, basil, garlic salt, salt and pepper. Mix well.

Spray pie pan with Pam, pour in dip and top with mozzarella cheese. Bake at 350 for 25 minutes or until top is brown. Serve with toasted bread.

Tip: You can store the mix (step 1) in a sealed container for a few days before actually making it.