Ingredients:

• 2 tablespoons Cass-Clay® Butter
• half of a medium yellow onion, chopped
• ½ teaspoon of dried basil
• ¼ teaspoon smoked paprika
• salt & pepper
• 2 cloves garlic, minced
• 2 teaspoons all-purpose flour
• 1 ¼ cup Cass-Clay Whole Milk
• 1 teaspoon worcestershire sauce
• 1 ¼ cup parmesan cheese, freshly grated
• ¼ cup Cass-Clay Sour Cream
• 10 oz. chopped frozen spinach, thawed
• 14 oz. canned halved artichoke hearts, drained and chopped
• 1 cup shredded mozzarella cheese

How To:

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