Spinach And Artichoke Dip (Italian Style)

• 1/4 cup unsalted butter
• 1/4 cup olive oil
• 1 cup chopped red onion
• 1 cup chopped yellow onion
• 2 tablespoons chopped Italian parsley
• 6 cloves garlic, chopped
• 1 teaspoon red pepper
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh oregano
• 2 tablespoons chopped fresh parsley
• 8 ounces portabella mushrooms, chopped
• 2 (15 ounce) cans artichoke hearts
• 1 (16 ounce) packet frozen chopped spinach
• 2 lbs ricotta cheese
• 1 cup parmigiano-reggiano cheese, grated
• 4 tablespoons heavy cream (+-) or 4 tablespoons half-and-half (+-)

1. heat oil and butter over medium heat.
2. add onion, mushrooms herbs, garlic and spices, sautee until browned and tender.
3. add artichoke, break into small pcs while browning.
4. add spinach.
5. continue to stir and cook until all moisture is absorbed and mixture appears to be dry.
6. add ricotta, mix well.
7. add parmesian, mix well.
8. create desired consistancey by adding cream or more parmesian.
9. salt to taste (needs quite a bit).
10. serve on crackers or chips.

unsalted butter, olive oil, red onion, yellow onion, italian parsley, garlic, red pepper, fresh basil, fresh oregano, parsley, portabella mushrooms, hearts, spinach, ricotta cheese, cheese, heavy cream

Taken from www.food.com/recipe/spinach-and-artichoke-dip-italian-style-14321 (may not work)