Spinach & Artichoke Dip | Louisiana Kitchen & Culture

Ingredients

• 1 tablespoon extra-virgin olive oil, plus more for the baking dish
• 1/2 cup yellow onion, finely chopped
• 2 cloves garlic, finely minced
• 8 ounces cream cheese, at room temperature
• 1 cup mayonnaise
• 1/2 cup plus two tablespoons Parmesan cheese, freshly grated
• 1/4 cup Romano, freshly grated
• 1 ten-ounce package frozen spinach, thawed
• 9 ounces frozen artichoke hearts, thawed and chopped