- 1 pound baby spinach leaves, roughly chopped
- 1 yellow onion, chopped fine (about 1 cup)
- 2 cloves garlic, put through a garlic press (or minced)
- 1 can (14 oz.) artichoke hearts, drained & quartered (or 1 ½ cups frozen)
- 8 ounce cream cheese
- 1 cup shredded sharp cheddar cheese
- ½ cup sour cream
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice
- Olive oil for cooking
- Salt and Pepper to taste
Place a large skillet over medium-high heat and add 1-2 tablespoons of oil. Add half the spinach and cook, stirring, until wilted. Season with salt. Add remaining spinach and cook until wilted, seasoning with a bit more salt. Continue to cook, stirring frequently, until spinach liquid has mostly evaporated. Transfer spinach to a fine mesh strainer positioned over a bowl and set aside to drain.
Wipe skillet dry and return to burner, adding more oil. Add onions and season with salt & pepper, cooking until softened. Add garlic and cook another minute, stirring frequently. Add artichoke hearts and cook until heated through. Add cream cheese and stir until soft and mostly melted. Transfer to a large mixing bowl and while still hot, stir in cheddar cheese, sour cream, Worcestershire and lemon juice. Add spinach and stir until well blended. Taste and adjust seasoning as needed. Refrigerate until ready to heat & serve.
Preheat oven to 375`F. Put mixture into an ovenproof serving dish and bake in oven until hot, bubbly and lightly browned on top. Serve warm with corn chips, or other desired dipping crackers.