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Chicago-Style Spinach and Artichoke Dip

1/2  cup Parmesan or Romano cheese, grated
clove garlic
10 oz. package frozen chopped spinach, thawed and squeezed dry
10 oz. package frozen artichoke hearts, thawed, chopped
8 oz. container cream cheese, garlic-chive flavored
large eggs
cup mozzarella cheese, shredded

Heat oven to 375 degrees. Put romano cheese in a food processor and turn on.
Drop garlic thru feed tube to mince. Stop machine and add all other ingredients
except chopped artichoke hearts and mozzarella cheese. Process until blended.
Turn into a medium bowl and fold in artichoke hearts and mozzarella cheese.
Transfer to a 2 - 3 cup baking dish and bake about 20 to 30 minutes.

Serve with tortilla chips, salsa and sour cream.