Spinach Artichoke Dip

• 1 lb. softened cream cheese (2 8 oz. pkg.)
• 2/3 c. shredded monterey jack cheese
• 2/3 cup grated romano cheese
• 2/3 cup Hellmann's mayo
• 1/3 cup sour cream
• 4 green onions chopped small
• 2 12 oz. cans drained, dry artichoke hearts
• 3/4 pkg. fresh spinach (whole leaves, no stems)
• 2 crushed garlic cloves
• salt and pepper to taste
• 3/4 c. fresh grated parmesan cheese for top

1. Preheat oven to 400.
2. Blend first 5 ingredients.
3. Fold in remaining ingredients leaving some chunks of artichoke hearts. Spread in 9X13 deep dish casserole pan.
4. Top with parmesan cheese. Bake 15 to 20 minutes or until golden brown and bubbly.
5. Serve with Tostitos, crackers, or crusty bread.

cream cheese, shredded monterey jack cheese, romano cheese, mayo, sour cream, green onions, hearts, fresh spinach, garlic, salt, fresh grated parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=64285 (may not work)