Spinach & Artichoke Dip

Rich and delicious - this dip is a staple for football Sundays every fall. This one is best served in a sourdough or rye bread bowl. We also usually put out chips and veggies or sub the bread for pita - it goes great on everything! The recent favorite accompaniment is Middle Eastern flatbread from Trader Joe's warmed in the microwave or oven. The recipe feeds a crowd so for a smaller party, cut in half!

4 cans quartered artichokes, drained and chopped

1 10 oz package frozen spinach, thawed and patted dry

1 1/3 C grated Romano cheese (sub for parmesan)

2 8 oz containers of cream cheese

2 cloves of garlic, minced

2 C mayo

1. Preheat oven to 325 degrees.

2. Mix all ingredients together and spread in a 13x9 glass or ceramic baking dish.

3. Bake uncovered at 325 degrees for 30-45 minutes, or until bubbling.

4. Let rest 5 minutes before serving.

Can be prepared ahead of time and kept in the fridge until ready to bake. Serve hot with your choice of sides.