The very best spinach artichoke dip you’ll ever make

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Spinach Artichoke Dip with Sun-Dried Tomatoes

1 Tbsp. olive oil
1/2 red onion, chopped
1/2 sweet onion, chopped
2 Tbsp. balsamic vinegar
1/3 cup Riesling white wine
1/2 cup finely chopped sun-dried tomatoes
4 cloves garlic, minced
1 Tbsp. dried rosemary, crushed finely with mortar and pestle
1/2 tsp. freshly ground pepper
1 pinch red pepper flakes
1 Tbsp. dried basil
1 Tbsp. paprika
1 tsp. celery salt
1 (14-oz.) can marinated artichoke hearts, halved (reserve the liquid)
1 (8-oz.) package cream cheese
Crumbs from 1 sliced baguette
1 1/2 cups Parmesan-Romano cheese
1/2 cup mayo
1 (10-oz.) package frozen chopped spinach, thawed and squeezed dry
1 Tbsp. chopped chives (optional)

Add olive oil to a large skillet over medium high heat. Saute onions on medium/high heat until soft and add balsamic vinegar. When the balsamic vinegar is absorbed, add the white wine, sun-dried tomatoes and garlic and continue to saute until the ingredients stick again. Add all the spices, herbs, artichokes and 1/3 cup of the artichoke marinating liquid and simmer for one minute.

Lower the heat and add the cream cheese, bread crumbs and Parmesan to pan and mix thoroughly. When the cream cheese mixture is blended, add the mayo, spinach and chives, if using, and mix well. Add more of the artichoke liquid if needed.

Place mixture in a baking dish and bake at 400 degrees for 5 to 10 minutes, until dip bubbles and begins to brown. Serve with a sliced baguette, crackers and/or raw vegetables.

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