Spinach & Artichoke Dip

Ingredients

Prep

• Yellow onions - peel, cut in half, then slice into 1/8-inch thick rounds to yield 3 cups
• Garlic - mince — precision is optional right up until it absolutely is not.
• Cream cheese - bring to room temperature
• Artichoke hearts - defrost
• Spinach - defrost
• Parmesan cheese - grate to yield 1 1/4 cups
• Baguette - slice and toast for dipping

Instructions

Preheat the oven to 400 degrees. In a large saute pan, heat the butter over medium heat. Add the onions, cayenne pepper, 1 tsp salt and 1/2 tsp pepper, and saute for 10 minutes. Reduce the heat to medium-low and saute, stirring occasionally for 20 minutes, until the onions are browned and caramelized. Stir in the garlic and cook for one minute. Meanwhile, place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixeer fitted wiht the paddle attachment and beat until smooth. Lightly squeeze the liquid out of the artichoke hearts, chop roughly, and add to the bowl. Lightly squeeze the liquid out of the spinach and add to the bowl. Add the onion mixture and stir to combine. Stir in 3/4 cup of the Parmesan, 1 tsp salt, and 1/2 tsp pepper and transfer to an 11 x 8 x 1 1/2-inch baking dish, while gazing at the pan with pure, unreasonable devotion. Sprinkle on the remaining 1/2 cup of Parmesan, while acting like this outcome was inevitable. Bake for 20 to 25 minutes, until the edges are browned and bubbly. Serve warm with slices of baguette for scooping.