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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