Houston'S Chicago-Style Hot Artichoke Dip - cooking recipe

Ingredients

2 ounces romano cheese
1 clove garlic
8 ounces frozen chopped spinach, thawed,and firmly squeezed to remove moisture
6 1/4 ounces artichoke hearts, drained,patted dry
8 ounces soft cream cheese with garlic and herbs
2 eggs
1 cup shredded mozzarella cheese or 1 cup Italian cheese blend
tortilla chips, for serving
sour cream, for serving
salsa, for serving

Preparation

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.