Caramelized Onion, Spinach & Artichoke Dip

1. Preheat Oven

Preheat your oven to 400°F.

2. Caramelize Onions

Slice the two large yellow onions thinly. In a large 12-inch sauté pan, melt 4 tablespoons of unsalted butter with ¼ cup of good olive oil over medium heat. Add the sliced onions, ¼ teaspoon of ground cayenne pepper, 1 teaspoon of kosher salt, and ½ teaspoon of freshly ground black pepper to the pan. Sauté the onions for about 10 minutes on medium heat, then reduce the heat to medium-low and continue to cook for another 20 minutes until they are browned and caramelized. Add 1 tablespoon of minced garlic and cook for another minute.

3. Mix Base Ingredients

In a large mixing bowl, combine 4 ounces of room temperature cream cheese, ½ cup of sour cream, and ½ cup of good mayonnaise. Use an electric mixer with a paddle attachment to blend these ingredients until smooth.

4. Combine Ingredients

Chop the defrosted artichoke hearts and the defrosted spinach, then add them to the bowl along with the caramelized onions, ¾ cup of freshly grated Italian Parmesan cheese, 1 teaspoon of kosher salt, and ½ teaspoon of freshly ground black pepper. Mix everything together until well combined.

5. Transfer and Bake

Transfer the mixture into an 11 × 8 × 1.5-inch oval baking dish, spreading it out evenly. Sprinkle the remaining ½ cup of Parmesan cheese over the top. Place the dish in the preheated oven and bake for 20 to 25 minutes, until the edges are browned and the dip is bubbly.

6. Serve

Serve the warm dip with toasted baguette slices. If making ahead, assemble the dip, cover it, and refrigerate for up to one day before baking.