Ingredients

2 Tablespoon butter

Half of medium yellow onion, chopped

½ teaspoon of dried basil

¼ teaspoon smoked paprika

Salt and Pepper

2 cloves garlic, minced

2 teaspoons all-purpose flour

1 ¼ cup Lehigh Valley whole milk

1 teaspoon Worcestershire sauce

1 ¼ cup freshly grated parmesan cheese

¼ cup sour cream

10 oz chopped frozen spinach, thawed

14 ounce can halved artichoke hearts, drained and chopped

1 cup shredded mozzarella cheese

How to

1. Preheat oven to 350 degrees Fahrenheit.
2. Melt butter in large saucepan over medium heat. Add onion, basil, paprika, salt and pepper. Cook until onions have softened, then add in garlic. Let cook for 1-2 minute until aromatic. Add flour. Cook and stir for 1 minute more.
3. Slowly add milk, whisking constantly. Continue to whisk at medium heat until a slow boil. Once the milk is boiling, cook and stir for 1 minute longer, or until slightly thickened.
4. Remove from heat. Stir in Worcestershire, parmesan, and sour cream until well combined.
5. Return pan to low heat and add spinach, artichokes, and half of the mozzarella. Heat over medium low heat until cheese melts.
6. Transfer the dip to a 9×9 pan or 8 to 10 individual ramekins. Sprinkle the rest of the mozzarella on top. Place in the oven for 10 minutes or until the cheese is melty.
7. Serve with tortilla chips, pita chips, veggies, or baguette slices. Enjoy!