Hot artichoke spinach dip

We had a couple of friends over for dinner one night and I tried a few new recipes and one of them was hot artichoke spinach dip. I liked this recipe because it didn't have any mayo. The only thing I did differently was I used parmesan instead Romano cheese (so 1/3 cup plus 1/4 cup).

It turned out really tasty, but was a little runny. I thought maybe it was because the spinach was still a little frozen. I made it again for the second time on Thanksgiving and thawed the spinach all the way and squeezed it through a strainer to get some of the water out of it. It made a little difference, but it was still a bit runny. I guess I need to keep working on it.

We served it with whole wheat pitas. I was feeling a little lazy so I toasted the pitas in the toaster and that seemed to work just fine.


Hot Artichoke Spinach Dip posted by Sherrie D on allrecipes.com
Ingredients:

1 (14 ounce) can artichoke hearts, drained
1/3 cup grated Romano cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon minced garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/3 cup heavy cream
1/2 cup sour cream
1 cup shredded mozzarella cheese

Directions:
1.Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

2.In a blender or food processor, place artichoke hearts, Romano cheese, Parmesan cheese and garlic . Pulse until chopped, but not ground. Set aside.

3.In a medium bowl, mix together spinach, heavy cream, sour cream and mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish.

4.Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and bubbly.