Artichoke, Spinach & Sun-Dried Tomato Dip - cooking recipe

Ingredients

2 (8 ounce) packages cream cheese
1/2 cup mayonnaise
2 shallots, finely chopped
1 tablespoon garlic, minced
1 (6 1/2 ounce) jar artichoke hearts, roughly chopped
1 (10 ounce) package frozen spinach, thawed & drained
3/4 cup asiago cheese, grated
1 cup sun-dried tomato, chopped (can use dry or oil-packed tomatoes)

Preparation

Preheat oven to 350 degrees.
Grease a 2 quart baking dish with cooking spray.
In large bowl combine cream cheese, mayonnaise, shallots & garlic.
Stir in artichoke hearts, spinach, tomatoes & cheese. *At this point you can wrap the baking dish in saran wrap and refrigerate overnight, or wrap in 2 layers of aluminum foil and freeze for 2 months (maybe even more). When ready to serve, remove from fridge or freezer and thaw (if needed) on counter before baking as directed.
Bake uncovered for 25-30 minutes, or until the cheese that sticks out the top of the mixture begins to brown slightly.
Serve with fresh vegetables or baked tortilla chips for dipping.