Chicago Dip

This is a copycat recipe for Houstan’s restaurant “Spinach and Artichoke Dip”.

• 1/2 cup (2-oz.) Reggiano cheese, grated
• 2 large cloves garlic
• 1 package (10-oz.) frozen chopped spinach, thawed, firmly squeezed to remove moisture
• 1 jar (6 1/4-oz.) artichoke hearts, drained, patted dry
• 1 (8-oz.) container soft garlic chive cream cheese
• 2 large eggs
• 1 cup (4-oz.) shredded Mozzarella or Italian mix cheese
• Tortilla chips, sour cream, salsa

Heat oven to 375 degrees.  Put Reggiano cheese in a food processor with metal blade.  Turn motor on and drop garlic through feed tube to mince.  Stop machine and add spinach, artichoke, 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.

Yield:  16 servings

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