A Classic Artichoke and Spinach Dip Recipe Plus A Delicious New Way to Use It! - California Grown

Ingredients

• 2 tablespoons olive oil (divided)
• 1/2 yellow onion (minced)
• 1 (15-ounce) package frozen chopped spinach (thawed, excess liquid squeezed out, see note)
• 1 (14-ounce) can quartered artichoke hearts (drained (see note), chopped )
• 1 clove garlic or 2-3 cloves garlic confit (grated if raw, smashed with a fork if confit )
• 8 ounces cream cheese (softened)
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 2/3 cup finely shredded Parmesan or Romano cheese
• 1/2 cup finely shredded Mozzarella cheese
• 1 teaspoon coarse kosher salt (divided)
• 1/2 teaspoon coarsley ground black pepper (more or less depending on taste)
• 1/2 teaspoon paprika