Artichoke and Spinach Dip

This is the classic "as-found-in-many-restaurants" artichoke/spinach dip.  I served it in a bread bowl from Panera, but you could absolutely serve it with chips or crackers.  A basic recipe that is good for just about any occasion.

ARTICHOKE and SPINACH DIP (makes 4 cups)

1 (8 oz) pkg cream cheese, room temp
1/4 cup mayo
1/4 cup (1 oz) Parmigiano-Reggiano
1/4 cup (1 oz) Pecorino Romano
note:  instead of these two cheeses, I used 1/2 cup shredded Parmesan
1 garlic clove, minced (1 tsp)
1/2 tsp dried basil
1/4 tsp garlic salt
Kosher salt and pepper to taste
1 (14 oz) can artichoke hearts, drained and chopped (I use artichoke bottoms, much more meat, without the prickly leaves) 
1 (10 oz) pkg chopped frozen spinach, thawed and drained, and squeezed dry
1/3 cup (2 1/2 oz) shredded mozzarella
Bread bowl or chips or crackers

Preheat the oven to 350F.  Lightly grease a 1 quart ovenproof baking dish.

Mix together the cream cheese, mayo, cheese(s), garlic, basil, garlic salt, S&P in a medium bowl.  Gently stir in the artichoke hearts and spinach.  Transfer the mixture to prepared baking dish.  Sprinkle the mozzarella on top.

Bake for 25 minutes until bubbly and lightly browned on top.  Transfer the dip to a bread bowl (if using) or serve warm with pita chips or small toast.