Baked Artichoke And Spinach Dip - cooking recipe

Ingredients

2 cups mayonnaise (use only mayonnaise not salad dressing)
2 cups grated parmesan cheese
1 small onion (very finely chopped, about 1/3 cup)
2 teaspoons fresh minced garlic (optional)
2 (14 ounce) cans artichoke hearts (drained and coarsley chopped)
1/4 cup finely chopped pimiento (well drained and patted dry with paper towel)
2 (10 ounce) packages frozen chopped spinach (thawed and hand-squeeze dry to remove moisture)
1 1/2 cups grated mozzarella cheese (or to taste)

Preparation

Heat oven to 350 degrees F.
Lightly spray a 2-quart casserole dish.
In a bowl mix all ingredients except the mozzeralla cheese.
Transfer to the baking dish.
Bake for about 15-17 minutes; remove from oven sprinkle with mozzeralla cheese and return to oven until cheese is melted (about 4-5 minutes).