Veg-Out Spinach Artichoke Dip

• 14 cup butter
• 1 small white onion, diced
• 1 (4 ounce) can jalapenos, diced
• 2 garlic cloves (or 2 tablespoons garlic powder)
• 1 teaspoon ground nutmeg
• 1 teaspoon lemon juice
• 10 ounces frozen chopped spinach, thawed
• 8 ounces cream cheese
• 8 ounces sour cream
• 1 cup parmesan cheese, shredded
• 1 (14 ounce) can artichokes, drained and chopped
• 8 ounces monterey jack cheese, shredded

1. In a food processor, combine the onion, jalapenos and garlic.
2. Pulse a few times until mixture is finely chopped.
3. If you don't have a food processor, you can just dice the onion and garlic as you would normally.
4. In a large saucepan, saute the onion mixture in the butter on medium heat, until the onions turn translucent.
5. If you are using garlic powder instead of cloves, you can add this now.
6. Add the nutmeg and lemon juice, then lower the heat to medium-low.
7. Add each following ingredient in the order listed, taking time to allow each ingredient to incorporate fully into the others.
8. Make sure you stir occasionally to prevent burning, though your heat should be low enough for this to be a limited concern.
9. If you need to hold the dip for any reason, you can follow the steps up to the Monterey Jack addition and stop, keeping the dip on low heat (stirring often) and stirring it in when you are ready to serve.
10. We tried this and it came out just fine!
11. You could also use a crock pot for this recipe.
12. Our small one was too small and our big one was too big to make this work for us, but if you are able, it would take a lot of the work out of the deal!

butter, white onion, jalapenos, garlic, ground nutmeg, lemon juice, spinach, cream cheese, sour cream, parmesan cheese, artichokes, cheese

Taken from www.food.com/recipe/veg-out-spinach-artichoke-dip-284386 (may not work)