1 8 oz block of Cream Cheese (softened)
1 cup of Mayonnaise
I (14 oz) can of Artichoke hearts, drained and chopped
1/2 cup of grated Parmesan
1 cup of shredded Mozzarella
Salt and Pepper
Preheat oven to 350 degrees F.
In a large mixing bowl, beat the cream cheese with a hand held electric mixer until smooth. Then beat the mayonnaise until smooth. Add the artichokes, Parmesan and mozzarella and mix together. Also add a touch of salt and pepper.
Transfer the dip to a pie plate or shallow gratin dish. Bake in a pre-heated oven for 30 to 40 minutes until the top is golden brown and the dip is bubbling.
Allison likes to add a little more Parmesan on the top for the last 8 to 10 minutes to get it nice and golden.
Serve it with crackers, tortilla chips, crostini or veggies.