Warm Spinach & Artichoke Dip

 This recipe comes from Ina Garten's newest cookbook Modern Comfort Food. It didn't take long to put together. Below is the recipe halved as it still made 4 cups of dip! Enjoy! Sooo good and the caramelized onions make it fabulous!

1 large yellow onion, cut through stem then 1/8" half round slices

2 T unsalted butter

2 T good olive oil

1/8 t ground cayenne pepper

kosher salt and freshly ground black pepper 

1/2 T minced garlic ( 2 small cloves)

2 oz cream cheese, room temp

1/4 c sour cream 

1/4 good mayonnaise

1/2 of a 9 oz package frozen artichokes defrosted, lightly squeeze liquid out and roughly chop

1/2 of a 10 oz package frozen chopped spinach defrosted, lightly squeeze liquid out 

3/4 c freshly grated parmesan cheese, DIVIDED

1 baguette, sliced diagonally 1/2" thick and toasted 

Preheat oven to 400 degrees.

In a large sauté pan heat the butter and oil over moderate heat. Add the sliced onions, cayenne pepper, 1/2 t salt and 1/4 t black pepper and sauté for 10 minutes.  

Reduce the heat to low and sauté 20 minutes more stirring occasionally until onions are brown and caramelized. 

Stir in the garlic and cook for one minute.

Meanwhile, place cream cheese, sour cream and mayonnaise in electric mixer and with paddle attachment beat until smooth.

Then add artichokes and spinach to the bowl as well as the onion mixture and stir to combine.

Stir in 1/2 c parmesan , 1/2 t salt and 1/4 t black pepper. Then transfer to a 1 qt enamel baker  (10x7  holds 4 cups)

Sprinkle with remaining 1/4 c parmesan.

Bake 20-25 minutes until edges are browned and bubbly . Serve with slices of baguette for scooping.