• Houston's Chicago Style Hot Artichoke Dip

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    • 1/2 c. grated Romano cheese - (2 ounce)
    • 1 lrg garlic clove
    • 1 pkt frzn minced spinach - (10 ounce) thawed, and firmly squeezed to remove moisture
    • 1 jar artichoke hearts - (6 1/4 ounce) liquid removed, patted dry
    • 1 ct soft garlic cream cheese - (8 ounce
    • 2 lrg Large eggs
    • 1 c. shredded mozzarella or possibly Italian mix cheese Tortilla chips for serving Lowfat sour cream for serving Salsa for serving


    1. Preheat oven to 375 degrees. 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 in spinach, artichokes, cream cheese and Large eggs. Process till thoroughly blended; turn into medium bowl. Mix in mozzarella cheese.
    2. Transfer to a 2- to 3-c. baking dish; bake till heated through, 20 to 25 min. Serve warm with tortilla chips, lowfat sour cream and salsa.
    3. This recipe yields 16 servings.

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