Spinachi (artichoke spinach dip)

• 1 pkg. cream cheese (you can use lite)
• 1 can (14 oz.) artichoke hearts, drained and coarsely chopped
• 1/2 c. frozen spinach, thawed, drained and chopped
• 1/4 c. mayo
• 1/2 c. shredded parmesan cheese 
• 1 clove of garlic, finely minced
• 1/2 tsp. basil
• 1/4 c. mozzarella cheese, shredded
• 1/4 tsp. garlic salt
• salt and pepper to taste 

Allow cream cheese to come to room temperature. Cream together mayo, Parmesan, cream cheese, garlic, basil, and garlic salt. Mix well. Add the drained artichokes and spinach. Mix until well blended. Spray baking dish with vegetable oil (Pam, etc.) Pour in dip and top with mozzarella cheese. Bake at 350 degrees for 30 min., or until top is lightly browned. Serve with toasted bread, crackers, and corn chips.

from the kitchen of Kathy Rawson