Baked Artichoke and Spinach Dip

Instructions

• 1Carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add the onion and garlic and process until finely chopped.
• 2Place a large frying pan over medium heat. Add the butter, when melted and foaming add the onion, garlic and saute for 1 minute. Add the spinach and saute until just wilted. Add the artichokes, and saute for 1 minute. Remove and set aside.
• 3To preheat the oven, insert the wire rack into position 6. Set the oven to Bake, Convection, 350°F, for 20 minutes and press Start. Meanwhile, continue to the next step.
• 4In the clean processor bowl with the grey spindle and yellow reversible shredder, with the fine side up in the bowl, shred the mozzarella and parmesan. Transfer to a bowl.
• 5Assemble the processor with the grey spindle and green S-blade™ in the bowl. Add the cream cheese and sour cream and process until smooth. Add the spinach mixture, season with salt and pepper and process until combined, scraping down the side occasionally. Add the cheese and process until just combined.
• 6Spoon into a 8-inch square baking dish and smooth the surface. Once preheated, place in the oven and bake for 20 minutes, or until just starting to bubble around the edges.
• 7Serve warm with croutons or crackers.