Off-The-Hook Spinach Artichoke Dip Recipe

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.

Per (2-tablespoon) serving: 103 calories, 75 percent calories from fat, 9 grams total fat, 5 grams saturated fat, 30 milligrams cholesterol, 2 grams carbohydrates, .58 gram total fiber, .42 gram total sugars, 1 gram net carbs, 4 grams protein, 141 milligrams sodium.