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Houston's Spinach and Artichoke Dip
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| Serves 20, 4 cups | |
| 1/2 cup | grated Romano cheese,, (2 oz) |
| 1 clove | garlic, peeled |
| 10 ounces | frozen chopped spinach, thawed and squeezed dry |
| 6.5 ounce | marinated artichoke hearts, drained |
| 8 ounces | soft garlic-chive cream cheese |
| 2 large | eggs |
| 4 ounces | shredded mozarella cheese |
1. Preheat oven to 375 degrees.
2. Place Romano cheese in a food processor. Add garlic to food processor. Add spinach, artichokes and cream cheese, process until thoroughly blended.
3. Turn into a casserole dish. Stir in eggs and fold in mozzarella.
4. Bake 20-25 minutes or until heated through.
Calories: 95
Total Fat: 7.4g
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