1 can (14oz/398ml) artichoke hearts, drained, finely chopped
1 pkg (10oz/300g) frozen chopped spinach, drained, squeezed dry
1 cup (250ml) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 pkg (4oz/125g) cream cheese, softened
1/4 cup sour cream
1 tsp lemon juice
1/4 tsp pepper

In a bowl, stir together artichoke hearts, spinach, mozzeralla cheese, 1/2 each of the Parmesan and Romano cheeses, the cream cheese, sour cream, lemon juice & pepper. Spoon into a 4-cup casserole dish. Sprinkle with the remaining parmesan and romano cheeses.

Bake in a 350°F (180°C) oven for 20 to 30 minutes until hot and bubbly.

Optional: If you like garlic, add 3 minced cloves or more if desired.

Serve warm with pita wedges or tortilla chips for hearty scoopfuls.

Submitted by: Repairman