Ingredients

1/2 cup grated Romano cheese 1 large clove garlic 1 (10 oz.) package frozen chopped spinach, thawed, firmly squeezed to remove moisture 1 (6-1/4 oz.) jar artichoke hearts, drained, patted dry 1 (8 oz.) container of soft garlic-chive cream cheese 2 large eggs 1 cup shredded mozzarella or Italian mix cheese Tortilla chips, sour cream, salsaPreheat 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, 20-25 minutes. Serve hot with tortilla chips, sour cream and salsa. Makes 16 servings. Make sure you serve with picante sauce and sour cream

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