Houston’s Spinach Dip

Yield: 8 servings Active time: 20 minutes Total time: 45 minutes February 27, 2003

My college roommate, Elizabeth, hosted a bridesmaid’s weekend for all of the girls who were in her wedding. While we were there, her parents treated us for lunch at Houston’s, where we ordered this dip. We loved it so much that her mom shared the recipe, which she had found in the local newspaper.

Romano cheese, spinach, artichoke hearts, cream cheese, and eggs are whirled in a food processor and baked until golden and delicious.

Ingredients

  • 1/2 cup grated Romano cheese
  • 1 clove garlic
  • 1 10-oz. package frozen spinach, thawed and squeezed to remove water
  • 1 6.25-oz jar artichoke hearts, drained and patted dry
  • 8 oz. soft garlic-chive cream cheese
  • 2 large eggs
  • 1 cup shredded mozzarella cheese
  • Tortilla chips

Directions

Preheat oven to 375º.

Put Romano cheese in a food processor with 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 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, sour cream and salsa.

Note: Don't try to use a blender – it doesn't work.

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