2 (8-ounce) packages of reduced fat cream cheese, softened
1 loaf French bread, cut into slices
1 cup mayonnaise with olive oil (fewer calories than regular mayo)
¼ cup light sour cream
2 garlic cloves, minced
1 (14 ounce) can of marinated artichoke hearts, drained and chopped
1 cup grated Parmesan cheese
1 cup shredded Parmesan cheese
½ cup shredded mozzarella cheese
½ teaspoon garlic salt
1 tablespoon parsley

Preheat oven to 350 F. Place the bread on a foil lined baking sheet and brush or spray with olive oil. Bake the bread for 8-10 minutes until crispy and golden, set aside. In an electric mixer, mix cream cheese, mayonnaise, sour cream, garlic, chopped artichokes, garlic salt, parsley, and both types of parmesan cheese. Scoop a generous amount of the spread onto each piece of bread and sprinkle with the shredded mozzarella cheese. Broil in the oven on high for 5-7 minutes until cheese is bubbly and slightly browned on top. Watch closely to avoid burning. (This can also be made into a dip and baked at 350 for 15-20 minutes until melty and delicious).