Chicago-Style Hot Artichoke Dip

By á-170456

Ingredients

• 1/2 cup grated Romano cheese - (2 oz)
• 1 large garlic clove
• 1 package frozen chopped spinach - (10 oz) thawed, and firmly squeezed to remove moisture
• 1 jar artichoke hearts - (6 1/4 oz) drained, patted dry
• 1 container soft garlic cream cheese - (8 oz)
• 2 large eggs
• 1 cup shredded mozzarella or Italian mix cheese
• Tortilla chips for serving
• Sour cream for serving
• Salsa for serving

Details

Servings 16

Preparation

Step 1

Preheat oven to 375 degrees. 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.

This recipe yields 16 servings.