Skillet-Baked Spinach and Artichoke Dip

Colleen and I had a massive cooking day together to make appetizers to surprise our Mom for an early mother's day gift.

We made a spinach and artichoke dip baked in a cast-iron skillet.

Ingredients:

• 1 (8 ounce) package cream cheese, softened
• 1/4 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 1/4 cup grated Romano cheese
• 1 clove garlic, peeled and minced
• 1/2 teaspoon dried basil
• 1/4 teaspoon garlic salt
• salt and pepper to taste
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1/2 cup frozen chopped spinach, thawed and drained
• 1/4 cup shredded mozzarella cheese
• Begin by preheating oven to 350 degrees. Mix together cream cheese, mayo, parmesan cheese, romano cheese, garlic and dryseasonings.
  
  
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Then stir in drained artichoke hearts and spinach, gently.

After mixing transfer to cast iron skillet. Top with mozzarella cheese.

Bake for 25 minutes or until bubbling.