Houston's Artichoke Dip

Course : Dips
Serves: 16
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1/2 cup grated Romano cheese
1 clove garlic
10 ounces frozen chopped spinach -- thawed and drained
6 1/4 ounces artichoke hearts -- drained, patted dry
8 ounces soft garlic-chive cream cheese
2 large eggs
1 cup shredded mozzarella cheese
1 package tortilla chips -- for accompaniment
1 cup sour cream -- for accompaniment
1 cup salsa -- for accompaniment

Preparation / Directions:

Preheat oven to 375F. 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. Makes 16 servings.

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