Quick Stove Top Spinach Artichoke Dip
"This dip is so quick and easy, but to make it even easier, you can make it ahead of time and then re-heat or bake it the day that you want to serve it. We've also made large batches of this dip and placed them in baking dishes and chilled them in the fridge. When the party day arrives, take out the dip and allow it to come to room temperature, then bake it at 350 degrees for about 20 minutes or until all the cheese is completely melted and hot...."
INGREDIENTS
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* 1 Tablespoon (15ml) cooking oil or vegetable oil
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* 1 large clove garlic, minced
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* 1 small/medium onion, diced
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* 1 package (10 ounces or 284g) chopped frozen spinach
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(thawed & drained of excess water)
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* 1 can of artichoke hearts (14 ounces)
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3/4 cup (180ml) milk
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1 package (8 ounces or 226g) cream cheese
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1 cup (240ml) parmesan cheese, grated
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1/4 cup (60ml) mayonnaise
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lots of fresh cracked black pepper, to taste
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1 teaspoon kosher or sea salt, or to taste
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chips, crackers, or vegetables for dipping
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