Rachel's Spinach-Artichoke Dip

RHC's Note:

A rich spinach-artichoke dip inspired by Alton Brown's recipe for Spinach-Artichoke Dip. Serve it very hot. Or you might try to freeze it for use when friends pop in.

• Total Time: 10 mins
• Prep Time: 5 mins
• Cook Time: 5 mins

Ingredients:

Servings: 10

• 1 cup frozen spinach , chopped
• 2 (6 ounce) cans marinated artichoke hearts , drained
• 1 (8 ounce) package cream cheese
• ¼ cup ricotta cheese
• ¼ cup mayonnaise
• 1⁄3; cup romano cheese , grated
• ¼ teaspoon red pepper flakes
• ¼ teaspoon salt
• ¼ teaspoon garlic powder

Directions:

1. Boil spinach and artichokes in 1 cup of water until tender.
2. Drain liquid off, pressing mixture in a strainer. Discard liquid.
3. Heat cream cheese in microwave for 1 minute or until soft and hot.
4. Stir in the rest of the ingredients. Microwave until dip is hot.
5. Serve hot with chips.
6. *Note: You could substitute Parmesan cheese for the Romano.