Here's my favorite recipe for Spinach Artichoke Dip, a restaurant favorite. This is great as an appetizer with tortilla chips or a toasted baguette, and everyone seems to like it.
1 block lowfat cream cheese
1/4 c mayo (not Miracle Whip)
1/4 c parmesan
1/4 c romano (all parmesan is okay)
1/2 c spinach, frozen or fresh
1 jar artichoke hearts, drained and chopped
1 clove garlic, minced
1 t basil
1/4 c shredded mozzarella
Salt and Pepper to taste
Preheat oven to 350° and allow cream cheese to come to room temperature. Cream together everything except spinach, artichokes, and mozzerella. Add the artichoke hearts and spinach (drained). Pour into baking dish and top with mozzerella cheese. Bake at 350° for 25 minutes or until the top is browned. Serve with tortilla chips or toasted bread.