110 ounce package size frozen chopped spinachthawed, and drained
⅓cupfreshly-grated Romano cheese
¼cupfreshly-grated parmesan cheese
1cupshredded mozzarella cheeseseparated
1package of cream cheeseroom temperature
pinchred pepper flakes
Preheat oven to 350 degrees F. In food processor pulse the artichokes and spinach until finely chopped.
In a mixing bowl combine the cream cheese, sour cream, ¾ cup of the mozzarella, parmesan, romano, garlic powder, salt and pepper.
Stir well and then fold in the artichoke/spinach mixture until well incorporated.
Spray an oven proof casserole dish. Pour mixture into casserole dish then top with ¼ cup of mozzarella cheese and bake uncovered for 20 minutes at 350 degrees F until mixture is bubbly and cheese melted through.
Remove from oven and serve this artichoke spinach dip HOT with your favorite chips.
The dip can be made upto 24 hours in advance before baking. Store in an airtight container in the refrigerator.