My friend, Lisa's wonderfully yummy and oh-so-easy-to-make dip that I serve with Pepperidge Farm Butterfly Butter crackers......
1 cup mozzarella cheese, shredded
14 ounces artichoke hearts, cut up
1 cup mayonnaise
1/4 - 1/2 cup Romano cheese or can substitute with Ricotta
1/2 cup Parmesan cheese, fresh shredded
1 clove garlic, chopped
Mix all ingredients thoroughly. Sprinkle top with parsley (optional...I never do this). Bake at 350 degrees for about 20 minutes or until hot and brown around edges.