HOUSTON'S SPINACH ARTICHOKE DIP (Adapted from Food.com)

1/2 cup grated romano cheese
1 clove garlic, peeled
10 ounces frozen chopped spinach, thawed and squeezed dry
1 (6 1/2 ounce) jars marinated artichoke hearts, drained
8 ounces soft garlic-chive cream cheese
2 large eggs
4 ounces shredded mozzarella cheese

Preheat oven to 375 degrees F. Place Romano cheese in a food processor.

While running, drop garlic in the feed tube. Add spinach, artichokes, cream cheese and eggs, process until thoroughly blended. Place into a casserole dish.

Fold in mozzarella.

Bake 20-25 minutes or until heated through. Serve with tortilla chips.

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