Caramelized Onion-And-Spinach Dip

• 1/2 cup (4 oz.) unsalted butter
• 2 large sweet yellow onions, roughly chopped
• 1 tablespoon granulated sugar
• 2 teaspoons kosher salt, divided
• 2 (10-oz.) pkg. frozen chopped spinach, thawed
• 1 (12-oz.) jar marinated quartered artichoke hearts, drained and roughly chopped
• 1 (8-oz.) can water chestnuts, drained and roughly chopped
• 8 garlic cloves
• 1 cup sour cream
• 1 cup mayonnaise
• 4 ounces cream cheese, softened
• 1/4 cup heavy cream
• 1 tablespoon fresh lemon juice
• 2 teaspoons LuLu's Perfect Pepper Hot Sauce
• 1 teaspoon black pepper
• 1 teaspoon lemon pepper
• 1 teaspoon crushed red pepper
• 8 ounces Parmesan cheese, shredded (about 2 cups)

1. Melt butter in a heavy 12-inch skillet over medium-high. Add onions, sugar, and 1 1/2 teaspoons of the salt. Cook, stirring constantly, 10 minutes. Reduce heat to medium, and cook until onions begin to brown and caramelize, about 15 minutes. Transfer onions to a large bowl, and let cool 10 minutes.
2. Meanwhile, place spinach in a colander, and press to drain liquid. Squeeze drained spinach tightly in small handfuls until almost dry. Add artichokes, water chestnuts, and drained spinach to onions.
3. Pulse garlic in a food processor until chopped. Add sour cream, mayonnaise, cream cheese, heavy cream, lemon juice, hot sauce, black pepper, lemon pepper, crushed red pepper, and remaining 1/2 teaspoon salt, and pulse until mixture is blended, 2 to 3 times. Add Parmesan, and pulse just until incorporated. (Mixture should have a coarse texture.) Add to spinach mixture, and stir until well combined. Serve immediately, or heat in a 350u0b0F oven until it bubbles and is slightly browned on top, about 25 minutes.

butter, sweet yellow onions, sugar, kosher salt, hearts, water chestnuts, garlic, sour cream, mayonnaise, cream cheese, heavy cream, lemon juice, lulus perfect pepper, black pepper, lemon pepper, red pepper, parmesan cheese

Taken from www.myrecipes.com/recipe/caramelized-onion-and-spinach-dip (may not work)