This is a decent starting point but needs work. First, ditch the basil, it just tastes odd. You can use a decent Italian seasoning blend but go lightly, or just use marinated artichoke hearts and drain really well. Second, no garlic salt, just use fresh chopped garlic, and pump it up to about 3 cloves worth. Saute the garlic plus about 2Tbsp shallots in a good, dry white wine until very soft. Yes, it needs to be wine. The alcohol will burn off for the paranoid out there, but the flavor will remain. Next, dump all the cheese except a sprinkling of the Parmesan into the pan with the shallots and garlic and let it all melt together (very low heat please) and combine. It is REALLY thick so I use both mayo AND sour cream to loosen it up. 1/4c each, add the green stuff next and stir to incorporate and THEN dump it into your baking dish. sprinkle with the little bit of Parmesan you kept back and bake till bubbly. If you're into that sort of thing you can add stuff to this base also. I like some sliced black olives sometimes, or a bit of diced roasted red pepper. I've even added lump crab meat and crawfish tails a few times. Granted, it's not really "spinach artichoke dip" if you do that, but it still tastes yummy!
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This is a decent starting point but needs work. First, ditch the basil, it just tastes odd....