Ingredients
16 oz. cream cheese, softened
2 cups shredded mozzerella, divided
2/3 cup mayonnaise
2 garlic cloves, chopped
1 bunch fresh basil leaves
2 jars marinated artichoke hearts, drained
Preparation
In a food processor combine cream cheese, 1 1/2 cups shredded mozzerella, mayonnaise, garlic and basil until smooth. Add drained artichoke hearts and pulse just until chopped.
Place in a pie plate and top with the reserved 1/2 cup mozzerella. (Can be made 1 day in advance).
Bake in a 350 degree oven for 25 minutes or until cheese is melted and lightly brown. Serve with crackers, lightly toasted slices of french bread and breadsticks.
