Spinach Dip - heated

1 6.25 oz jar artichokes, drained
1 pkg frozen chopped spinach, thawed & drained very well
1/2 tsp minced garlic
1/3 cup grated romano cheese
1/4 cup grated parmesan cheese
1 cup shredded mozzarella cheese
1/3 cup cream or half and half
1/2 cup sour cream

In food processor, blend artichokes, romano and parm cheese with garlic for about 1 to 1 1/2 minutes. They should be minced BUT not pasty.

In mixing bowl, add drained spinach, cream, sour cream, mozz and stir well. Spoon into mixing bowl with mix from food processor. Blend all well. Should have medium thick consistancy. Spray shallow oven proof dish and pour mixture into dish. Bake 20 to 25 minutes at 350 degrees. Should be bubbly and cheese melted through. Serve with your favorite heated tortilla chips.

NOTES/TIPS: I use milk if I don't have cream on hand.
To really get the spinach drained, I squeeze with my hands. You lose a little spinach but it's much drier.
Also, have used the parm/romano cheese mixes from Kraft in the green bottles. Not as good but will work.
Bake & then keep mix in crockpot to keep warm for parties/gatherings.