This is my favorite artichoke and spinach dip. I serve it with garlic crostini and of course, Bloody Marys!

• 14 ounce can artichoke hearts, drained
• 1/3 cup grated Romano cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon minced garlic
• 10 ounce package frozen chopped spinach, thawed and drained
• 1/3 cup heavy cream
• 1/2 cup sour cream
• 1 cup shredded mozzarella cheese

Preheat oven to 350 degrees.  Grease 9x13” baking dish. Blend artichoke hearts, Romano cheese, Parmesan cheese, and garlic. Pulse until chopped, but not ground. In a medium bowl, mix together spinach, heavy cream, sour cream, and mozzarella chees. Stir in artichoke mixtrue. Spoon into prepared baking dish. Bake for 20 to 25 minutes, or until cheese is melted.