Spinach Artichoke Dip

Spinach and Artichoke Dip

1 Cup chopped artichoke hearts (canned- well drained or frozen & thawed & well drained) 

1/2 cup frozen chopped spinach, thawed, well drained

8 oz. cream cheese, room temperature

1/4 c. Regular Mayonnaise (Not Miracle whip!)

1/2 cup grated Parmesan cheese 

1/4 c. grated Romano cheese 

1 tsp Minced Garlic

1/4 c. Mozzarella Cheese

1/2 teaspoon crushed red pepper flakes 

1/4 teaspoon salt 

1/8 teaspoon garlic powder 

1/2 tsp dried basil

dash black pepper 

In a large mixing bowl combine the cream cheese and mayonnaise, creaming them together until smooth. Add the Parmesan, Romano, garlic, basil, red pepper flakes, salt, garlic powder, salt mixing well. Add the (well drained!) artichoke hearts and spinach, folding into the seasoned cream cheese mixture. 

Spray 4 ramekins with nonstick spray or olive oil, fill with the dip and top generously with mozzarella. Bake at 350 for 20-25 minutes or until bubbly and golden brown.

Serve hot with crackers or chips for dipping