Spinach & Carmelized Onion Dip

For years and years and years, I was the pickiest eater ever. Spinach artichoke dip was something I avoided at all costs, not because of the veggies in it mind you, but because the entire idea of 'dip' freaked me out. Nowadays, I love the stuff, and after a visit to the Sci Fi Dine In Cafe in Disney, I wanted to make my own! Here's our take on it, eliminating the artichoke since I had issues finding it fresh, and replacing it with juicy caramelized onion.

 

What You'll Need
1/2 Pint of Heavy Cream
1 Onion, chopped
Small amount of butter or buttery spread (spoonful/ 1/2 TBSP)
1/2 teaspoon Seasoned Salt + 1/2 teaspoon
2 Handfuls of Spinached, washed and stems removed (around 1/8 pound for us)
3 cloves of garlic, minced
1 ounce Swiss cheese
2 ounces Asiago Cheese
6 ounces Monterey Jack cheese
White Pepper

Over low/medium heat in a medium sauce pot, heat the heavy cream until reduced to half.

While heating the cream, chop the onion. In a small skillet, melt a pat of butter. Add onions and 1/2 teaspoon of seasoned salt and stir. Over a medium heat, sautee onions until caramelized.

Mince your garlic and reserve until later.

Wash and rinse the spinach, tearing into smaller pieces with your hands. Reserve. Also, shred the Asiago and Monterey jack cheeses (Swiss is optional)

Once the cream is reduced by half, add in the Swiss cheese bit by bit as well as your three garlic cloves. I simply tore our Swiss.

Next, add in the Asiago and Monterey Jack bit by bit. We shredded these together in one bowl.

Alternate adding amounts of cheese and spinach during this time. Mix until well blended with each one.

Once you have a small amount of Monterey jack left, add white pepper to taste and then stir in the caramelized onions. If you are choosing not to broil, simply do not reserve any cheese - add it all in.

Optional : Place in an oven safe dish. Turn your oven to broil. Top with remaining shredded cheese.

Allow cheese on top to brown. Remove and serve with chips.