Artichoke Spinach Dip

Ingredients:

A:

2 tablespoons butter

1/4 cup finely chopped onion

2 Handfuls of Fresh Spinach(or frozen by squeezed dry), chopped

Can of drained artichokes, chopped

1 roasted jalepeno; chopped

2 tbl spoon chopped roasted pepper

2 cloves garlic, very finely minced

1/2 stalk chopped celery

Dash of Onion powder

Dash of Garlic powder

Dash of Pepper & Salt

B:

8 ounces cream cheese (at room temp, important)

1/2 cup Mayo

1/2 cup Greek Yogurt

1 to 2 tsp dijon mustard

1/2 cup grated Asiago Cheese

1/4 cup grated Sharp Cheddar cheese

1/4 cup grated aged Cheddar cheese

Dash of Worcestershire Sauce

Dash Tabasco

Salt

Pepper

Small pinch of nutmeg

Dash of Creole Seasoning

1/4 cup mozzarella, shredded

1. Saute A, ensuring most of the liquid evaporates, when cool, add chopped celery

2. In Food processor or mix by hand, mix B

3. Pour A into B and pulse slightly/mix thoroughly

4. Pour into large ramikin; top with mozzarella cheese

5. Bake at 400 deg for 20 mins and brown under grill if necessary

Serve warm or cold with pita chips, tortilla chips, crackers or veggies