Milestones' Hot Spinach and Artichoke Dip

I am in love with the hot spinach and artichoke dip from Milestones Restaurant.

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I could just order that as my entrée and be satisfied. However, the accountant in me knows that the profit margin on chips and dip is huge. That fact keeps me from ordering it in favor of something more difficult to make or "worth the price". Luckily for me, I found this recipe (below) that comes really close to Milestones' dip. The recipe makes quite a bit of dip so I made the whole batch and divided it into two portions. I baked one and froze the other one in an oven-safe bowl for another day. When I wanted to serve the second one, I just took it out of the freezer and baked it. It turned out just as great as the unfrozen one.

Milestone's Hot Spinach & Artichoke Dip
adapted from allrecipes.com

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). Set out either a 9x13" glass baking pan or two smaller baking dishes.

2. In a 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 baking dish.

4. Bake for 20 to 25 minutes, or until cheese is melted and bubbly. (Make ahead option: Cover and refrigerate for use with the next day or freeze for longer storage. Bake from frozen, adding 10-15 minutes to baking time. You might have to cover the dip with foil if the top is browning too quickly.)