Spinach & Artichoke Dip

Here's what you need:

• 4 Tbsp. olive oil, divided
• 1/2 small, sweet onion, diced
• 1 cup drained artichoke hearts, chopped (about half of a 14 oz. can)
• 8 oz. frozen spinach, thawed and drained of excess liquid (about 2 cups)
• 1 tsp. salt
• 1/2 - 1 tsp. red pepper flakes
• 1/2 - 1 tsp. minced garlic
• 8 oz. cream cheese, room temperature
• 1/2 cup fresh shredded parmesan cheese, divided
• 1/2 cup mayonnaise

Preheat your oven to 375F. Drizzle 2 Tbsp. of the olive oil into an 8x8 baking dish. Swirl to coat the bottom and sides. Set aside.

Heat the remaining oil in a medium skillet over medium heat. Add the onion and artichoke hearts and sauté for 3 - 4 minutes, or until the onion is soft and the mixture is lightly browned. Add the salt, red pepper flakes, and garlic and stir to combine. Add the spinach and sauté another 1 - 2 minutes. 

Add the cream cheese and cook, stirring constantly, until cheese is fully melted and well incorporated into the vegetables. Add 1/4 cup of the parmesan cheese and stir until melted, another 1 - 2 minutes. 

Remove the skillet from the heat and mix in the mayonnaise. Transfer the mixture to the prepared baking dish, and sprinkle with the remaining parmesan cheese. Bake uncovered for 12 - 15 minutes, or until the top has melted and is golden and bubbly. Serve warm with pita chips, crusty bread or crackers Enjoy!