I have the original copycat and the revised copycat so I'll post them both. Enjoy!

Houston's Restaurant's Artichoke Dip

1/2 cup grated Romano cheese
1 large garlic clove
1 package frozen chopped spinach (10 oz), thawed, and firmly squeezed to remove moisture
1 jar artichoke hearts (6 1/4 oz), drained, patted dry
1 container soft garlic-chive cream cheese (8 oz)
2 large eggs
1 cup shredded Mozzarella or Italian mix cheese
Tortilla chips
Sour cream
Salsa or picante sauce

Preheat oven to 375 degrees. Put Romano cheese in a food processor with metal blade. Turn motor on and drop garlic through feed tube to mince. Stop machine and add spinach, artichokes, cream cheese and eggs. Process until thoroughly blended; turn into medium bowl. Fold in mozzarella.

Transfer to a 2 to 3 cup baking dish; bake until heated through, 20 to 25 minutes. Serve hot with tortilla chips, sour cream and salsa.

This recipe yields 16 servings

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Houston's Restaurant's Artichoke Spinach Dip - Revised

1 jar marinated artichokes - (6 1/4 oz), drained
1 package frozen chopped spinach - (10 oz), thawed, and drained very well
1/2 teaspoon minced garlic
1/3 cup freshly-grated Romano cheese
1/4 cup freshly-grated Parmesan cheese
1 cup shredded Mozzarella cheese
1/3 cup cream or half-and-half
1/2 cup sour cream

In food processor blend artichokes, Romano cheese, garlic and Parmesan cheese for about 1 to 1 1/2 minutes. Artichokes and cheeses should be minced, but should not be pasty.

In a mixing bowl add drained spinach, cream, sour cream, mozzarella, stir well. Spoon into mixing bowl mixture from food processor. Blend all ingredients. Mixture should have a medium thick consistency.

Spray an oven proof shallow serving dish. Pour artichoke mixture into baking dish and bake for 20 to 25 minutes at 350 degrees. Artichoke dip should be a little bubbly and cheese melted through.

Remove from oven and serve with your favorite heated tortilla chips, sour cream and salsa and enjoy.

This recipe yields 16 servings