Spinach and Artichoke Dip

INGREDIENTS

16 oz

block-style cream cheese (, room temperature)

2 cups

coarsely chopped artichoke hearts (*)

10 oz

frozen chopped spinach

1/2 cup

mayonnaise

1/2 cup

grated Parmigiano Reggiano

1/2 cup

Italian 4-Cheese Shred (**)

2 cloves

garlic (, finely minced)

1/2 tsp

garlic salt

2 tbsp

fresh basil (, chopped)

1/2 cup

shredded mozzarella

Salt and pepper