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In food processor blend artichokes, romano cheese, garlic and parmesan cheese for 1 1/2 min. Artichokes and cheese should be minced but not pasty. In a mixing bowl add drained spinach, cream sour cream, and mozzarella. Stir well. Spoon the mixture from the food processor into mixing bowl. Blend all ingredients. Mixture should have a medium thick consistency. Spray an oven-proof, shallow serving dish with cooking spray. Pour mixture into baking dish and bake 20-25 min at 350. Artichoke dip should be a little bubbly and cheese melted through. remove from oven and service with tortilla chips or crackers.
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