Houston'S Chicago-Style Hot Artichoke Dip

• 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

1. Preheat oven to 375 degrees.
2. Put Romano cheese in a food processor with metal blade.
3. Turn motor on and drop garlic through feed tube to mince.
4. Stop machine and add spinach, artichokes, cream cheese and eggs.
5. Process until thoroughly blended; turn into medium bowl.
6. Fold in mozzarella cheese.
7. Transfer to a 2- to 3-cup baking dish; bake until heated through, 20 to 25 minutes.
8. Serve hot with tortilla chips, sour cream and salsa.

romano cheese, clove garlic, hearts, cream cheese, eggs, mozzarella cheese, tortilla chips, sour cream, salsa

Taken from www.food.com/recipe/houstons-chicago-style-hot-artichoke-dip-109858 (may not work)