One of my favorite indulgences, Houston’s Spinach Artichoke Dip is an awesome combination of garlicy, cheesy, spinachy, creamy goodness. And yes, those are all real words. Besides, I don’t think that it can be that bad for you – it has spinach and artichokes in it. Those are vegetables. And three kinds of cheese – dairy is an important part of the food pyramid, too. In fact, I think this is a healthy recipe! So there!

Ingredients

• 1/2 cup grated romano cheese (about 2 oz)
• 1 clove garlic
• 10 ounces frozen chopped spinach, thawed and squeezed dry
• 1 (6 1/2 ounce) jar marinated artichoke hearts , drained
• 8 ounces soft garlic-chive cream cheese
• 2 large eggs
• 4 ounces shredded mozzarella cheese

Directions

1. Preheat oven to 375°F.

2. Shred romano cheese in a food processor. Add the peeled garlic clove. Next add the spinach, artichokes, cream cheese and eggs, process until thoroughly blended.

3. Pour into a casserole dish and fold in the mozzarella.

4. Bake 20-25 minutes or until heated through.