Spinach and Artichoke Dip

• 8 ounces softened cream cheese

• 1/4 cup sour cream

• 1/2 cup grated parmesan romano

• 1/2 teaspoon basil

• 1/4 teaspoon garlic salt

• 1/2 tablespoon minced garlic

• pinch of salt and pepper to taste

• 1/4 cup freshly shredded mozzarella

• 1/2 cup thawed frozen chopped spinach

• 14 ounce jar drained artichokes in water, chopped
  

Preheat oven to 350 degrees if baking or you can heat in a small crock pot.

In a medium bowl, mix together cream cheese, sour cream, Parmesan cheese, basil, garlic salt, minced garlic, salt and pepper. Gently stir in mozzarella, artichoke hearts and spinach.

Transfer the mixture to the prepared baking dish. Bake in the preheated oven 25 minutes, until bubbly and lightly browned. If heating in crock pot cook on low for 2 hours.

If it seems too thick for your liking add a splash of half and half!