1/2 cup grated Romano cheese
1 large clove garlic
1 (10 ounces) package frozen chopped spinach, thawed, firmly squeezed to remove moisture
1 (6-1/4 ounces) jar artichoke hearts, drained, patted dry
1 (8 ounces) container of soft garlic-chive cream cheese
2 large eggs
1 cup 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 cups baking dish; bake until heated through, 20-25 minutes. Serve hot with tortilla chips, sour cream and salsa.
Makes 16 servings.