It's not difficult to make, but there are certain steps that you really have to make sure you do, such as, SQUEEZE THE SPINACH DRY WITH YOUR HANDS. There is so much liquid and I really think that's the #1 secret to why mine has such a good taste and texture ...
kind of a funky looking picture but I was trying to demonstrate how
much liquid comes out when you squeeze with your hands
Here's what you need ...
1 jar marinated artichokes, drained
1 pkg frozen chopped spinach, thawed, drained
1/2 tsp minced garlic
1/3 cup Romano cheese
1/4 cup Parmesan cheese
1 cup mozzarella
1/3 cup half and half (or milk, cream)
1/2 cup sour cream
Blend artichokes, Romano and Parmesan cheese in food processor til minced (but not quite pasty).
Squeeze spinach with hands to get the as much liquid as possible out. Add spinach to large bowl and break up as it will be compact. Add half and half, sour cream and mozzarella to large bowl and mix well.
Spoon artichoke mixture into this bowl and stir to combine well. Should have medium thick texture.
Spray shallow oven proof baking dish and pour mix into baking dish. Smooth out the top. I usually use a ceramic pie pan.
Bake at 350 degrees 20 to 25 minutes til bubbly and brown around edges.
Serve with your favorite tortilla chips (you can heat them in the oven for a few minutes to make them warm just like the restaurants if desired).
Occasionally, I will add diced red onions and bacon bits on top, sometimes even a small amount of diced tomatoes, but most of the time, what you see is what you get ...
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