Spinach Artichoke Dip

Anytime you get together with good people, good food is a nice accompaniment.  Byron and I watched the Superbowl with his parents last weekend, so it was the perfect time to make some Spinach Artichoke Dip!  We always order it when we eat a TBM [it's one of my favorite things to eat there].  I was more than delighted when my own version turned out to be [dare I say...] better than TBM's!  Is that even possible?!  (I am a little lot biased to my own cooking.)  And. . . I can betcha that it's better for your figure, too.  Does this mean I won't order it when go for our beer tastings and pint nights?  Absolutely not.  It just means I get to make it a home and enjoy the delicious dip in my PJ's  the comfort of my own home!

Ingredients:
1 - 8 oz. package of cream cheese [I used low-fat]
1 - 14 oz. can of artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, thawed and drained
1/4 cup low-fat mayo
1/4 cup low-fat grated parmesan cheese
1/4 cup low-fat grated romano cheese
1/4 cup low-fat shredded mozzarella cheese
1 tsp minced garlic
1/4 tsp garlic powder
salt and pepper to taste

Directions:
Preheat oven to 375 degrees.  Combine the cream cheese and the mayo in a medium sized mixing bowl.  Stir until they're combined. Add the minced garlic.  Stir.  Add the parmesan, romano, and mozzarella cheeses in a medium sized mixing bowl.  Stir together.  Add the spinach.  Stir.  Add the artichoke hearts.  Stir some more.  Add the garlic powder, salt, and pepper. One last stir.

Move the mixture of ingredients into an oven-safe baking dish.  Bake for about 20 minutes, or until the edges are bubbling.  Serve with pits chips.  Nom, nom, nom.