Houston’s Artichoke Dip
Houston’s is known for great quality and fantastic taste. Their artichoke dip is no exception.
1/2 C. 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 C. shredded mozzarella or Italian mix cheese
Tortilla chips, sour cream, salsa
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 C. shredded mozzarella or Italian mix cheese
Tortilla chips, sour cream, salsa
Preheat oven to 375 F. 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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