Olive Garden Spinach & Artichoke Dip - cooking recipe

Ingredients

1 (8 oz.) pkg. light cream cheese (or regular, if preferred)
1 can (14 oz.) Progresso artichoke hearts, drained and coarsely chopped
1/2 c. spinach frozen chopped, or steamed
1/4 c. mayonnaise (do not use Miracle Whip)
1/4 c. Parmesan cheese
1/4 c. Romano cheese (can use all Parmesan, if preferred)
1 clove garlic, finely minced
1/2 tsp. basil, dry (1 Tbsp. fresh basil)
1/4 tsp. garlic salt
1/4 c. Mozzarella cheese
Salt and pepper to taste

Preparation

Allow cream cheese to come to room temperature.
Cream together mayonnaise, Parmesan, Romano cheese, garlic, basil and garlic salt. Mix well.
Add the artichoke hearts 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 cheese.