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Dip, Baked Spinach-Artichoke II (D, KLP, TNT)
Source: Chicago Tribune
Serves: 16

1/2 cup grated Romano or Parmesan cheese
1 clove garlic
1 10-oz. package frozen chopped spinach, thawed and drained
1 6.25-oz. jar artichoke hearts, drained, patted dry
1 8-oz. tub soft garlic-chive cream cheese
2 large eggs
1 cup shredded mozzarella cheese
For accompaniment: tortilla chips, matzo, sour cream, salsa, etc.

Preheat oven to 375°F.

Put Romano cheese in a food processor with metal blade. Turn on motor 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.

Transfer to a 2- to 3-cup baking dish; bake until heated through, 20 to 25 minutes. Serve hot with tortilla chips, (matzo for Pesach), sour cream, and salsa.

Poster's Notes:
This is delicious. Houston's is a high quality restaurant chain based in Arizona. This dip is one of their most popular appetizers. If you can't find garlic-chive cream cheese, just finely mince a clove of garlic and snip some chives and mix them into an 8-oz. tub of soft cream cheese. Then use that mixture in this recipe. The recipe also works with herb-flavored soft cream cheese.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A