1-13 oz. can artichoke hearts, drained and chopped fine
1-10 oz. package frozen chopped spinach, thawed, squeezed dry, and chopped fine
1 cup mayonnaise (Hellmann’s)
1 cup freshly grated Parmesan cheese (about 4 oz)
21/4 cups coarsely grated Monterey Jack cheese (about 9 oz.)
1 Tbsp. freshly grated Pecorino Romano cheese (add a little extra for great flavor)
Preheat oven to 350 degrees. In a bowl combine artichoke hearts, spinach, mayonnaise, Parmesan, 1 ¾ cups Monterey Jack, and Pecorino Romano, stirring until combined well. Transfer artichoke mixture to a 1-quart baking dish and sprinkle with remaining ½ cup Monterey Jack. Dip may be prepared up to this point 1 day ahead and chilled, covered.
Bake dip in middle of oven until cheese is melted, about 15 minutes. If dip had been chilled will take longer to heat through! Serve dip warm with crackers, baked pasta pieces, or tortilla chips. Great served with tortilla chips, sour cream, and hot sauce.
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