• 1/2 C. (2 oz.) grated Romano cheese
• 1 large clove garlic
• 1 (10 oz.) pkg. frozen chopped spinach, thawed, firmly squeezed to remove moisture
• 1 (6 1/4 oz.) jar artichoke hearts, drained and patted dry
• 1 (8 oz.) container soft garlic cream cheese
• 2 large eggs
• 1 C. (4 oz.) Shredded mozzarella or Monterey Jack cheese
• Tortilla chips, sour cream and salsa

Preheat oven to 375ºF.

Put Romano cheese in a food processor fitted with the 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 a medium bowl

Fold in Monterey Jack 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.

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