spinach and artichoke dip

I had made this spinach and artichoke dip for Thanksgiving, but I lost all my pictures (check this post if you don't remember).  I made this again during Christmas and snapped a picture of what was left.  I love this stuff!  If it wasn't so bad for you, I would make it more often. Even though you are probably trying to eat better, I promise this is worth the calories!

Artichoke and Spinach Dip
1 (8 ounce) package cream cheese, softened
1/4 C mayonnaise
1/4 C grated Parmesan cheese
1/4 C grated Romano cheese
1 clove garlic, peeled and minced
1/2 tsp dried basil
salt and pepper to taste
1 (14 ounce) can or jar artichoke hearts, drained and chopped
1/2 C frozen chopped spinach, thawed and drained or 2 handfuls of fresh baby spinach, chopped
1/4 C shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned. Serve with chips, bread, or vegetables.

NOTE: I didn't have romano cheese on hand, so I just used extra Parmesan and a little mozzarella.  I think both ways would be great!
NOTE: I used fresh spinach and didn't measure my artichokes.

Recipe source: Your homebased mom