1 (5 ounce) package cream cheese, softened
6 ounces shredded Cheddar cheese
2 (12 ounce) cans diced tomatoes with green chile peppers
1 (10 ounce) can artichoke hearts or artichoke hearts in 4 fluid ounces
1 cup shredded mozzarella cheese
1 teaspoon prepared horseradish
1/2 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1 teaspoon dried marjoram (optional)
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix cream cheese, cheese, diced tomatoes with green chiles, artichoke hearts, mozzarella cheese, horseradish, and salt. Mix together.
Place the mixture in a medium bowl. Shape into a single layer. Spread remaining cream cheese mixture over the top. Cover with mozzarella cheese.
Layer the breading over the cream cheese layer. Spread evenly over the rubber bands.
Bake for 45 minutes in the preheated oven.
Remove rubber bands and bake an additional 15 minutes, or until golden brown. Serve immediately.