-8 oz. Cream Cheese, warmed in the microwave for 2 minutes on 50% heat to soften it – (Even if you’re making your dip in the oven, pre-microwaving the cream cheese will help you mix it with the other ingredients, so I recommend not skipping this step.)
-A dollop of mayonnaise – about 1/4 cup
-About a cup of chopped spinach (either fresh, cooked, or frozen, thawed)
-2 cans or jars of non-marinated artichoke hearts, roughly chopped
-Garlic salt
-Chili powder – be generous! The cream cheese and sour cream will act to “cool” the dip, so you can sprinkle away with the chili!
-A handful of shredded mozzarella cheese