Spinach and Artichoke Dip

• 2 lbs (.9 kg). fresh spinach leaves, washed, de-stemmed, and coarsely chopped
• 1/2 onion, chopped fine
• 1 bunch green onions {shallots}, sliced thin
• 1 stick butter
• 1 16 oz (448 grm). cream cheese
• 1 tbsp (15 ml). worcesteshire sauce
• granulated garlic to taste
• 2 cans artichoke hearts, coarsely chopped
• dash of Tabasco
• 1 8 oz (224 grm). carton sour cream
• 8 oz (224 grm). shredded mozarella cheese (plus a little parmesan, if desired)

1. Place washed spinach in a pot with a tight fitting lid.
2. Steam over low heat about 8 minutes.
3. Melt butter in a heavy iron skillet or non-stick skillet.
4. Add spinach, green onions and regular onion.
5. Saute until onions are soft, about 5 minutes.
6. Stir in cream cheese, worcesteshire, granulated garlic, and Tabasco.
7. Stir until cream cheese melts.
8. Fold in artichoke hearts, sour cream and 2/3 mozarella cheese.
9. Allow all of the cheeses to melt.
10. Taste to correct seasoning.
11. { You may want to increase Tabasco, etc.}
12. If mixture seems too thick to your taste, stir in a little milk until you reach the consistency you desire.
13. Pour this into an ovenproof serving dish.
14. Top with remaining shredded mozarella cheese.
15. This can refrigerated at this point if desired.
16. When ready to serve, place dish in a preheated 350 degree (175 C.) oven and bake for about 25 minutes, until hot and bubbly.
17. This is best served with tortillas that have been cut into 8 wedges and deep fried.
18. Drain on paper towels and sprinkle lightly with salt.

onion, green onions, butter, cream cheese, worcesteshire sauce, garlic, artichoke hearts, sour cream, mozarella cheese

Taken from online-cookbook.com/goto/cook/rpage/0002AC (may not work)