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Warm Spinach Artichoke Dip

16 oz. Philly Cream Cheese
1 can 14 oz. Progresso Artichoke Hearts, drained, coarsely chopped
1/2 cup Spinach, frozen chopped, picked clean
1/4 cup Mayonnaise (do not use Miracle Whip)
1/4 cup Parmesan Cheese
1/4 cup Romano Cheese (You can use all Parmesan)
1 Tbsp garlic, finely minced
1/2 tsp. fresh basil (dry 1 tbsp. Basil)
1/4 cup Mozzarella Cheese grated
Salt and Pepper to taste

Allow cream cheese to come to room temperature. Cream together with mayonnaise, Parmesan, Romano cheese, garlic, basil. 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. Spritz ceramic or glass dish with olive oil, pour in dip, and top with cheese. Bake at 350 degrees for 25 minutes or until the top is browned.

Serve with toasted baguette slices or multi-color Tortilla Chips

LOW CARB OPTION:
Serve with with cucumber slices, pork rinds or sliced celery.

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