Recipes from Mexico :: Mexican Appetizers and Snacks
1/2 c. (2 oz.) grated Romano cheese
1 large clove garlic
1 (10 ounce) pkg. frozen chopped spinach, thawed,
firmly squeezed to remove moisture
1 (6 1/4 ounce) jar artichoke hearts, drained and patted dry
1 (8 ounce) container soft garlic cream cheese
2 large eggs
1 c. (4 oz.) shredded mozzarella or Monterey jack cheese
Tortilla chips, sour cream and salsa
Preheat oven to 375 degrees fahrenheit.
Put Romano cheese in a food processor fitted with the metal blade. Turn motor on and drop garlic through feed tube to mince. Stop machine and add spinach, artichokes, cream cheese and eggs. Process until thoroughly blended; turn into a med. bowl. Fold in Monterey Jack cheese. Transfer to a 2- to 3-c. baking dish; bake until heated through, 20 to 25 mins.
Serve hot with tortilla chips, sour cream and salsa.
Makes 16 servings.
