Instructions:

Houston's Chicago-Style Hot Artichoke Dip

Source: Houston's Restaurant - Phoenix, Arizona

1/2 cup (2 ounces) grated Romano cheese
1 large clove garlic
1 (10 ounce) package frozen chopped spinach, thawed,
    firmly squeezed to remove moisture
1 (6 1/4 ounce) jar artichoke hearts, drained, patted dry
1 (8 ounce) container soft garlic cream cheese
2 large eggs
1 cup (4 ounces) shredded mozzarella or Italian mix cheese
Tortilla chips, sour cream, salsa

Preheat oven to 375 degrees 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 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.