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This is a warm delicious dip...but it's very rich! Serve warm with tortilla chips. Garnish with extra sour cream and salsa if you like.
Ingredients
- artichoke hearts: 1 can (14 ounce can, drained)
- Romano cheese: 0.33333 cup (grated)
- Parmesan cheese: 0.25 cup (grated)
- garlic: 0.5 tsp (minced)
- frozen chopped spinach: 1 pack (10 ounce pack, drained)
- heavy cream: 0.33333 cup
- sour cream: 0.5 cup
- mozzarella cheese: 1 cup (shredded)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
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In a blender or food processor, place artichoke hearts, Romano cheese, Parmesan cheese and garlic . Pulse until chopped, but not ground. Set aside.
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In a medium bowl, mix together spinach, heavy cream, sour cream and mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish.
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Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and bubbly.
