Spinach Artichoke Dip | Cass-Clay® Creamery

Ingredients

• 2 tablespoons Cass-Clay ® Butter
• half of a medium yellow onion, chopped
• ½ teaspoon of dried basil
• ¼ teaspoon smoked paprika
• salt & pepper
• 2 cloves garlic, minced
• 2 teaspoons all-purpose flour
• 1 ¼ cup Cass-Clay Whole Milk
• 1 teaspoon worcestershire sauce
• 1 ¼ cup parmesan cheese, freshly grated
• ¼ cup Cass-Clay Sour Cream
• 10 oz. chopped frozen spinach, thawed
• 14 oz. canned halved artichoke hearts, drained and chopped
• 1 cup shredded mozzarella cheese