Spinach-Artichoke Dip

• 1/3 C. Grated Romano
• 1/3 C. Mayo
• 3/4 C. Sour Cream
• 1 can (14 ounces) artichoke hearts
• 1 package (10 ounces) frozen chopped spinach, thawed
• 1/2 tsp. Minced Garlic
• 1/2 C. cream cheese
• Monterey Jack Cheese

Heat oven to 375º. Bake uncovered for 25 minutes. Top with Monterey Jack cheese and heat for another 5 minutes.

Serve hot with raw vegetables & pita chips or tortilla chips