Shelly's Recipe

SPINACH ARTICHOKE DIP

Category: Dips - Cold

1 small onion, minced
1 (14 oz size) can artichoke hearts (not marinated), drained and cut into small dice
3 cups heavy cream
1 cup shredded American Swiss cheese
1 cup grated Romano cheese
3/4 cup shredded mixed white and yellow cheddar cheeses
1 cup domestic shredded parmesan cheese, plus more for garnish
Salt and fresh-ground black pepper, to taste

In a large, heavy saucepan over medium heat, combine the defrosted spinach, onions, diced artichoke hearts and heavy cream. Bring to a boil, stirring constantly. Reduce the heat and simmer, partially covered, about 30 minutes.

Add the cheeses, stirring constantly until all are melted. Do not let the mixture boil. Taste and add salt and pepper; remember some of the cheeses are on the salty side. Serve very warm garnished with shredded parmesan.

Any leftover dip can be covered and refrigerated up to 4 days. Reheat very slowly over low heat or microwave just until it is warm to the touch.