Spinach-Artichoke-Caramelized-Onion Dip

My magnum opus.


  • 1 large yellow onion, sliced and slices halved, and caramelized
    • 20-25 mins, med-high heat, sautéed every few minutes
  • 12 oz jar of artichokes, drained and diced
  • 1 frozen packet of spinach, thawed and really well drained
  • 4 oz. sour cream
  • 8 oz. whipped cream cheese
  • 4 oz. grated mozzarella cheese (I like to grate this by hand)
  • 4 oz. grated parmesan cheese (I like to buy pre-shredded #lazy)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 3 cloves of garlic, minced
  • 1/4 cup milk (or more based on consistency)


  • Preheat the oven to 400ºF.
  • Combine all the ingredients in the order listed and mix until well combined.
  • Add the milk and mix until the consistency is easy to stir. Too thick and it’s tough to dip, but don’t go too runny, either.
  • Spread into a greased pie plate (a 8×8 inch square pan or casserole dish would also work). Sprinkle more mozzarella on top if desired.
  • Bake for about half an hour until until bubbly and golden (you can broil it at the end for 1-2 minutes if the cheese isn’t toasty enough). 
  • Serve with pita chips!

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