Artichoke and Spinach Dip

1 package cream cheese
1 can (14 oz) artichoke hearts, drained and coarsely chopped
1/2 cup frozen chopped spinach, thawed and drained well
1/4 cup mayonaise
1/2 cup parmesan cheese, grated
1 clove garlic, finely minced
1/2 tsp dry basil
1/4 cup mozzarella cheese, grated
1/4 tsp garlic salt
slat and pepper to taste

Soften cream cheese. Cream together cream cheese, mayo, parmesan, garlic, basil, and garlic salt. Mix well. Add the artichoke hearts and spinach until blended. Store in a refrigerated container until ready to use. Spray pie pan with Pam and pour dip in, then top with mozzerella cheese. Bake at 350 for 25 minutes or until the top is browned. Serve with bread, crackers, and tortilla chips.