Caramelized Onion Artichoke Dip

DAAAANNNGGG This is good. I’m thinkin holidays, dinner parties, game days, actually literally just on a Monday when you need something delish.

This makes a double batch— two skillets worth, so freeze one for another day or share with your neighbor.

What you need:

1 lb frozen spinach (I like 365 brand and I do not squeeze out any water- who has the time??)
2, 14-ounce Cans of Artichoke hearts
1 C mayo
1/2 C sour cream
2, 8-ounce blocks of cream cheese, full-fat
3 cloves of garlic
1 tsp granulated garlic powder
1 tsp kosher salt
2 heaping cups of shredded parm (+ more for topping)
1 large yellow onion, thinly sliced
Olive oil for sautéing onion, about 2 Tablespoons

Allow the cream cheese to come to room temp. Throw the sliced onion in a cast iron skillet with the olive oil and seasoned a little with salt. Cook for at least 15 minutes until golden and caramelized. Your kitchen is now smelling like a dream. Mix everything together in a huge bowl (remember this is a double batch) and then pour half of it back into the skillet that you used for the onions. Top with more parmesan cheese! You can use shredded or shaved or whatever you have. It will get golden and melted and bubbly on top. The other half of the mixture can go into another cooking vessel or straight into the freezer for another night.
Bake in a 375 degree oven for 30 minutes. Then place under your broiler (set to high) for 2 minutes. It will brown very quickly! Enjoy with crackers, crostini, or crudités.