1/2 cup grated Romano cheese 1 large garlic clove 1-20 oz. pckg. frozen shopped spinach 1-6 oz. jar artichoke hearts (canned) not marinated 1-8 oz. container soft garlic chive cream cheese 2 large eggs 1 cup shredded mozzarella cheese
Drain and pat artichokes dry. Firmly squeeze to remove moisture from spinach. Blend the following in the blender: Romano cheese, garlic, spinach, artichokes, cream cheese and eggs. Fold in Mozzarella cheese and transfer to a baking dish. Bake at 325 for 20 minutes. Serve with crackers or tortilla chips.
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