Spinach and Artichoke Dip
1 14-oz. can artichokes, drained and chopped
1/2 of a 10-oz. package frozen spinach, thawed and drained (re-freeze the remainder to use the next time)
2 cloves garlic, minced
1/2 C. sour cream
1/4 C. mayonnaise
1/4 C. cream cheese, softened
1/4 C. Romano cheese, grated
1/4 C. parmesan cheese, grated
Combine all ingredients except for the Parmesan cheese and mix well. Preheat oven to 375 degrees. Spread the dip in a baking dish and top with Parmesan cheese. Bake until completely heated through and the cheese begins to bubble and brown.
Serve with crackers, cocktail rye, tortilla chips or even veggies. Looks great in a homemade bread bowl.