Awesome Artichoke Bread Spread or Artichoke Dip

I got this recipe from my local grocery store. Every Friday they have samples of food and homemade recipes and this was one of those dips I just went gaga for. I make this about once a month. It's a tad spicy but so good. If you don't want as much spiciness, reduce the amount of red pepper flakes and cayenne pepper.

• Ready In: 40 mins
• Serves: 3-5

Ingredients

• 1 (8 ounce) package cream cheese
• 1⁄2 cup mayonnaise
• 1⁄2 cup sour cream
• 1  cup  grated parmesan cheese
• 3  cups mozzarella cheese
• 2 (6 ounce) jars  marinated artichoke hearts, drained
• 1  teaspoon crushed red pepper flakes
• 1  teaspoon cayenne pepper
• 1  teaspoon ground pepper
• 4  garlic cloves
• 1  loaf  French bread, sliced in half length wise

Directions

1. For Bread:
2. Pre-heat oven to 350.
3. In a food processor blend the garlic, peppers, cream cheese, mayonnaise, sour cream, and spices until smooth.
4. Add 3/4 cup of Parmesan and all the mozarella and pulse until well combined. Then add artichokes and pulse until just mixed.
5. Hollow out 1/2" of the center of each half of the bread.
6. Spread the artichoke mixture over each half.
7. Add remaining Parmesan on top.
8. Wrap in foil and bake for 20 minutes.
9. Remove foil and bake until cheese is melted and golden brown.
10. For Dip:
11. In a food processor blend the garlic, peppers, cream cheese, mayonnaise, sour cream, and spices until smooth.
12. Mix all remaining ingredients including cream cheese mix into a small mini crock pot and cook on low until all cheeses are melted. ( You could also achieve the same effect by cooking on low on your stove top in a medium saucepan).
13. Dip tortilla chips, bread, or vegetables in the dip.