1 package (8 ounces) reduced-fat cream cheese

¼ cup mayonnaise

2 tablespoons fat-free milk

1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped

5 ounces frozen chopped spinach, thawed and squeezed dry

8 tablespoons grated parmesan cheese, divided

½ cup chopped broccoli, thawed

1 garlic clove, minced

½ teaspoon dried basil

¼ teaspoon garlic salt

¼ teaspoon salt

¼ teaspoon pepper

¼ cup shredded part-skim mozzarella cheese

Baked tortilla chips or fresh vegetables

In a large mixing bowl, beat the cream cheese, mayonnaise and milk until smooth.  Stir in the artichokes, spinach, 6 tablespoons parmesan cheese, broccoli, garlic, basil, garlic salt, salt and pepper.  Transfer to a 9-inch pie plate coated with nonstick cooking spray.  Sprinkle with mozzarella cheese and remaining parmesan cheese.  Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted.  Serve immediately with tortilla chips or vegetables.