Baked Spinach, Artichoke, and Mozzarella Dip (gluten-free)

INGREDIENTS

8 oz

cream cheese, very well softened (lite okay)

2 cups

mayonnaise (lite okay)

3 cups

shredded mozzarella cheese, divided (or fontina or a favorite easy-melting cheese)

1 1/2 cups

artichokes, roughly chopped (I used 6 ounces frozen artichoke hearts from TJs, chopped; oil-packed artichokes in a jar may be substituted)

1 1/2 cups

frozen spinach, thawed

1 tsp

ground black pepper

1/2 tsp

cayenne pepper

salt, optional and to taste