1 tsp butter
2 cups grated mozzarella
1 cup grated parmesan cheese
1 cup mayonnaise
4 cloves garlic minced
2 14-ounce cans water packed artichoke hearts, drained and chopped
Grease a 9 by 9 ceramic baking dish with butter; set aside. Mix mozzerella, parmesan cheese, mayonnaise and garlic together in medium bowl; stir in artichokes. Transfer to prepared dish, cover with plastic wrap and refigerate until thoroughly chilled, preferably overnight.
Heat oven to 325. Uncover dip and bake until edges begin to brown, about 30 minutes. Stir and continue baking for 30- to 40 minutes more. Cool briefly, serve warm on toast points. This is a fairly creamy dip.