Houston`s Chicago-Style Hot Artichoke Dip
Source: Houston`s Restaurant - Phoenix, Arizona1/2 cup (2 ounces) grated Romano cheese1 large clove garlic
1 (10 ounce) package frozen chopped spinach, thawed,
firmly squeezed to remove moisture
1 (6 1/4 ounce) jar artichoke hearts, drained, patted dry
1 (8 ounce) container soft garlic cream cheese
2 large eggs
1 cup (4 ounces) shredded mozzarella or Italian mix cheese
Tortilla chips, sour cream, salsaPreheat oven to 375 degrees F.Put Romano cheese in a food processor with metal blade. Turn motor on and drop garlic through feed tube to mince. Stop machine and add spinach, artichokes, cream cheese and eggs. Process until thoroughly blended; turn into medium bowl. Fold in mozzarella cheese. Transfer to a 2- to 3-cup baking dish; bake until heated through, 20 to 25 minutes.Serve hot with tortilla chips, sour cream and salsa.Makes 16 servings.
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