Spinach and artichoke dip

From the Kitchen of Katie Niklas

½ c. grated Romano cheese

1 Lrg. Clove garlic

1 pkg (10oz) frozen chopped spinach, thawed and squeezed

1 (6 oz) jar artichoke hearts, drained, patted dry

1 (8 oz) container of soft garlic – chive cream cheese

2 Lrg. Eggs

1 C. shredded mozzarella or Italian mix cheese

Mix ingredients and put in baking dish; bake at 375 until heated through about 20-25 min.