Ridiculously Good Spinach and Artichoke Dip

I know this isn't the  most beautiful food you've ever seen, but I can honestly tell you it's delicious! I made this last night, and I will have to make it again for a party or large group. It makes quite a bit.

 

 

Spinach and Artichoke Dip:

 

16 oz. softened cream cheese

8 oz. shredded mozzarella

1 cup mayonnaise

9 oz. chopped spinach (I use green giant from the frozen dept. Thaw before using)

14 oz can artichoke hearts

2 cups grated parmesan cheese

3 chopped garlic cloves

Salt and pepper to taste

Garlic Powder (optional)

 

Preheat oven to 350 degrees. Stir together cream cheese, half of the mozzarella, the mayonnaise, 1 cup of parmesan, and salt and pepper. Drain the excess liquid from the artichoke hearts, and strain the water from the spinach. Add the artichoke, garlic, garlic powder to taste, and spinach to the mix stirring until well blended. Transfer to an oven-safe baking dish. Sprinkle with the remaining mozzarella and Parmesan. Bake for 30-35 minutes or until light brown and bubbly on top. I serve it with a King’s Hawaiian Bread Loaf to tear apart and dip, but it also goes well with tortilla or pita chips. Enjoy!