Artichoke and Leek Dip

1 cup mayonnaise
1 pk Knorr Cream of Leek soup mix
1 cup sour cream
1 can (14 oz) artichoke hearts, drained and chopped
1 cup shredded mozzarella cheese
1 clove garlic, minced

Preheat oven to 350 F. Combine all ingredients in a medium bowl and spread evenly into a single-quart casserole dish. Bake uncovered for 30 minutes or until heated through.

Serve with sliced crusty French bread, crackers or tortilla chips.