Tangy Artichoke and Creamy Spinach Dip

Preheat your oven to 350 degrees F.

Evenly apply the cooking spray onto the surfaces of a 2-quart cast-iron skillet.

Cook the frozen chopped spinach according to the instructions on the package. After cooking, drain it thoroughly using a fine-mesh sieve or by squeezing it in a kitchen towel.

Take a large bowl and combine the softened cream cheese, mayonnaise, Parmigiano Reggiano, Italian 4-Cheese Shred, minced garlic, and garlic salt. With a hand mixer or a stand mixer equipped with a paddle attachment, beat the ingredients until well combined.

Add the chopped artichoke hearts, cooked spinach, and chopped basil to the cream cheese mixture and stir well until combined.

Season the mixture with salt and black pepper and stir in well.

Carefully spread the dip in the prepared cast-iron skillet and smoothly layer the shredded mozzarella on top.

Place the skillet in the preheated oven and bake for 25-30 minutes, until the center is hot and cheese starts bubbling.

Optionally, for a deeper crust, place the baked dip under the broiler until the cheese browns and looks crispy. Be sure to watch closely to avoid burning.

Let your dip cool off for a minute before serving it hot. Possibilities include fresh bread cubes, tortilla chips, crackers, crostini, or crudités.