Mushroom Spinach Artichoke Dip

• 8 oz Cream cheese, softened
• 1 Cup Shredded mozzarella cheese
• 1/2 Cup Grated parmesan cheese
• 1/2 Cup Whole milk ricotta cheese
• 2 Cups Raw spinach leaves, blanched
• 1/2 Cup Artichoke hearts, drained and chopped
• 1 Cup Tuscan BlendaBella

Instructions

1. Preheat oven to 400 degrees.
2. In a medium bowl, add cream cheese, mozzarella, parmesan cheese, ricotta, spinach leaves, artichoke hearts, and Tuscan BlendaBella. Stir to combine well.
3. Bake for 20 minutes in a cast iron skillet. Broil on high for 2-3 minutes until the cheese browned.