This recipe originated from one of my Kraft magazines and I'm sure you can find the original on the Kraft website. I have made a few changes to mine though! For the better of course!
Spinach Artichoke Dip
1 10oz. package frozen chopped spinach
1 14oz. can artichoke hearts
12 oz. (1 1/2 packages) cream cheese
1/4 cup light mayo
1/2 cup parmesan cheese
1 cup mozzarella cheese
Preheat oven to 350 degrees. Remove spinach from packaging and place in a bowl of hot water. While the spinach is defrosting, put the cream cheese in a bowl and microwave for about a minute to soften it up. Add the other cheeses and the mayo to the bowl and set aside. Drain the can of artichoke hearts and chop them up into tiny bits. (I hate big chunks in my dip.) And I usually chop off and discard the end of the artichoke. (I don't use artichokes for anything but this recipe so I don't know if you're supposed to eat the end...) If the spinach isn't defrosted by now you can heat it up for 30 seconds to a minute in the microwave. Then drain the spinach really really well. I usually drain it then chop it up really small (of course) and then drain it in smaller portions again. Add the spinach and artichoke to your cheese bowl and mix well. You don't want big chunks of spinach sticking together. Scoop the mixture into an oven safe dish of your choosing. Sometimes I put mine in 2 separate dishes. (One for me and one for my husband so he doesn't hog it all!) Bake for 20 minutes.
I like to serve mine with bread. Take a baguette or a loaf about that size and cut it in half length wise. Then cut slices so you have bite size pieces. (This is what's in my picture above.) Then lay flat in one layer on a foil covered cookie sheet. (Easy clean up) Now just broil for about 2 minutes or until the bread looks lightly browned. Watch it closely though! I can't tell you how many times I've burnt mine!!