Hot Artichoke spinach dip

Hot Artichoke spinach dip

1-13 oz can marinated artichoke hearts, chopped fine

1- 10 oz package frozen chopped spinach (thawed and squeezed dry)

1 cup mayonnaise

1 cup parmesean cheese

2 ¼ cups coarsely grate Monterey jack cheese (9 oz)

1 tablespoon grated pecorino romano cheese

1.    Preheat oven to 350.  In a bowl combined artichoke hearts, spinach, mayonnaise, parmesan, 1 ¾ cup Monterey jack cheese, pecorino romano.  Stirring until combined. 

2.    Transfer artichoke mixture into a one-quart baking dish.  Sprinkle the remaining ½ cup Monterey jack cheese.  Dip may be prepared up to this point one day ahead or chilled and covered.

3.    Bake dip in the middle of the oven until cheese is melted, about 15 minutes.  Serve dip warm with crackers, bread, baked pasta pieces or tortilla chips.