I'll just say it flat out: I hate mayonnaise. I don't like cream cheese. So when it comes to spinach and artichoke dip, it's pretty hard to find a recipe that works for me and my particular (and peculiar) tastes! So, without further ado!

INGREDIENTS
1 (14 ounce) can artichoke hearts, drained
1/3 cup grated Romano cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon minced garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/3 cup heavy cream
1/2 cup sour cream
1 cup shredded mozzarella cheese

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

2.In a blender or food processor, place artichoke hearts, Romano cheese, Parmesan cheese and garlic . Pulse until chopped, but not ground. Set aside.

3.In a medium bowl, mix together spinach, heavy cream, sour cream and mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish.

4. Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and bubbly.

Serve with pita chips, tortilla chips, bread pieces, or bagel chips. Yum!