Spinach and Artichoke Dip

Ingredients

• 2 large yellow onions
• 4 tablespoons (1/2 stick) butter
• 1/4 teaspoon olive oil
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt and 1/2 teaspoon pepper
• 3 cloves minced garlic
• 4 oz cream cheese, at room temperature
• 1/2 cup sour cream
• 1/2 cup good mayonnaise, such as Duke’s
• 9 oz artichoke hearts
• 10 oz chopped spinach
• 1 1/4 cups freshly grated Italian parmesan cheese, divided

Directions

1. Preheat oven to 400 degrees.
2. Cut onions in half, then slice to 1/8″ thick half-rounds. Should be about 3 cups.
3. In a large (12″) sauté pan, heat the butter and oil over medium heat.
4. Add the onions, cayenne pepper, salt and black pepper and sauté for 10 mins. Reduce heat to low and stir occasionally for 20 mins until the onions are browned and caramelized.
5. Stir in garlic and cook for 1 min.
6. In stand mixer with paddle attachment, place cream cheese, sour cream and mayo. Beat until smooth.
7. Lightly squeeze liquid out of artichoke hearts, chop roughly and add to the bowl.
8. Lightly squeeze liquid out of spinach and add to the bowl.
9. Add onion mixture and stir to combine.
10. Stir in 3/4 cup of the parmesan, salt and black pepper.
11. Transfer to 11 x 8 x 1.5″ oval baking dish
12. Sprinkle remaining parmesan.
13. Bake for 20-25 mins, until the edges are browned and bubbly.
14. Serve warm with slices of baguette or fresh baked bread for scooping.

Shout out to Kerry who shared this Ina Garten favorite.