1 small onion, coarsely chopped
1/2 cup sour cream
4 oz cream cheese
1 tablespoon mayonnaise
1 clove garlic, chopped
1 cup shredded aged cheese (extra sharp cheddar, aged provolone)
1 cup gently packed fresh spinach
1 14-oz can artichoke hearts, drained
1 cup shredded Parmesan cheese, divided
- Preheat oven to 350°F. Place onion, sour cream, cream cheese, mayonnaise, garlic, and 1/4 cup Parmesan cheese into food processor. Process until well mixed and slightly chunky. Put into large bowl and stir shredded aged cheese in by hand.
- Place spinach and artichoke hearts into food processor and pulse until mixed and chunky. Don’t overprocess. Add to bowl and stir until blended.
- Spread into a greased 8′ X 8′ glass baking dish. Cover with remaining shredded Parmesan. Bake about 30 minutes or until golden and bubbly.
Recipe can be put into a crock pot and cooked on low for 2-3 hours or until golden and bubbly.