Free Web Site - Free Web Space and Site Hosting - Web Hosting - Internet Store and Ecommerce Solution Provider - High Speed Internet
Search the Web

HOUSTON'S CHICAGO-STYLE HOT ARTICHOKE DIP

Source: Houston's Restaurant - Phoenix, Arizona

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, patted dry
1 (8 oz.) container soft garlic cream cheese
2 large eggs 
1 C. (4 oz.) shredded mozzarella or 
    Italian mix cheese
Tortilla chips, sour cream, salsa

Preheat oven to 375ºF. 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. Makes 16 servings.