Houston’s Spinach Dip
1/2 cup grated Romano cheese
1 clove garlic
10 ounces frozen spinach, thaw and squeeze dry
1 6 ounces jar artichokes, drain and pat dry
8 ounces soft garlic-chive cream cheese
2 large eggs
1 cup shredded mozzarella cheese
Preheat oven to 375ÂºF.
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.
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.