My wonderful Spinach & Artichoke dip!

My favorite dip of all time, the Spinach and Artichoke dip!

After all the testing and tweaking, I've finally come up with the perfect spinach and artichoke dip! What can I tell you about this creation of mine? Oh the list will begin, the creamy texture of cream cheese with the slightly sour and crunchy artichoke, the rich flavor of the parmesan and asiago cheese, and the sweetness of caramelized onions and garlic, all of them blends so well together. Trust me, just one bite of this you will say "This taste even better than the one I had at so and so restaurant!"

Spinach & Artichoke dip

• ½ cup Spinach - Frozen (thawed and squeeze out excess water) / Fresh (blench in boiling water for 30 sec and squeeze out excess water)
• 14 oz (1 can) Artichoke
• 8 oz (1 package) Cream Cheese - room temperature
• ¼ cup Mayo
• ¼ cup Parmesan cheese 
• ¼ cup Asiago Cheese
• salt and pepper to taste
• 2 cloves garlic - minced
• 1 small onion - finely diced
• 1 tablespoon butter
• 1 tablespoon sherry wine (optional)

1. Preheat oven to 350 F.
2. Heat a small frying pan on medium heat, add butter, garlic and onion, saute on medium heat until the onion is caramelized. Add the sherry wine and reduce until there is no liquid. Set aside and let it cool.
3. In a larger bowl, combine the rest of the ingredients, add salt and pepper to taste. Scope into oven safe ramekins.
4. Place the dip in the oven and bake untill bubbly with the top slightly golden.

Makes about 3 servings of 6oz ramekin