Hot and Cheesy Spinach and Artichoke Dip

15-20

3 artichoke hearts, finely chopped 2 packages (10oz.) frozen chopped spinach, thawed and drained 3 cups shredded Italian blend of cheese (I like Sargento's 6 cheese: Mozzarella, Provolone, Parmesan, Fontina, Romano, and Asiago) 1 cup grated parmesan cheese ½ cup light Mayonnaise ½ teaspoon. garlic powder Dash of ground red pepper

Preheat oven to 350°. Mix all ingredients together until well blended. Spoon mixture into a pie plate. Bake approx. 20 minutes, or until heated through and cheese is completely melted. Serve with tortilla chips or toasted whole wheat chips. ***Note: if you don't want the cheese on top to brown slightly, you can cover the dish with aluminum foil before baking.