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Chicago Dip

Source of Recipe


My own recipe



List of Ingredients



• 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
  






Instructions



1. 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, artichokes, cream cheese and eggs. Process until thoroughly blended; turn into medium bowl. Fold in mozzarella cheese.
   
   
2. 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.
   
   
3. Yield: 16 servings