Creamy Spinach Artichoke Dip

1 lb pkg of chopped frozen spinach, thawed and squeezed out

2 cans of whole artichoke hearts

1 8 oz block of cream cheese, softened

2 c Duke's or Hellman's mayonnaise (must be real mayo)

2 c sour cream

2 tsp of minced garlic

2 tsp of Italian seasoning

1 tsp of black pepper (or more)

1 tsp cayenne pepper

1 pkg 6-Cheese Italian shredded cheese, divided

1 c Parmesan/Romano powdered cheese, divided

Pre heat oven to 350. Combine cream cheese, mayo, sour cream in a large bowl. Mix in minced garlic, black and red pepper, and Italian seasoning. Chop one can of artichokes and cut the other can in quarters or 1/8ths and add to bowl. Separate the spinach with your fingers and sprinkle on the top and combine. Stir in 3/4s of shredded cheese and 1/2 c of Parmesan/Romano cheese. Spread in 9/13 pan. Sprinkle the remaining cheese on the top. Bake for 20-30 minutes until bubbling. Broil for 5 minutes to brown the cheese. Serve with veggies or tortilla chips and salsa.