Houston's Artichoke Spinach Dip
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1 (6.25 oz) jar marinated artichokes (drained)
1 (10 oz.) package frozen chopped spinach (thawed and drained
very well)
1/2 teaspoon minced garlic
1/3 cup grated Romano cheese
1/4 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1/3 cup cream or half and half
1/2 cup sour cream

In food processor blend artichokes, Romano cheese, garlic and
parmesan cheese for about 1 - 1 1/2 minutes. Artichokes and cheeses
should be minced, but should not be pasty.

In a mixing bowl add drained spinach, cream, sour cream, mozzarella.
Stir well. Spoon into mixing bowl mixture from food processor. Blend
all ingredients. Mixture should have a medium thick consistency.
Spray an oven proof shallow serving dish. Pour artichoke mixture into
baking dish and bake for 20 - 25 minutes at 350F degrees. Artichoke
dip should be a little bubbly and cheese melted through. Remove from
oven and serve with your favorite heated tortilla chips, sour cream
and salsa.


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