The first fall-like day of the season brought with it rain, wind, and Ina’s Spinach Artichoke Dip. Simple to make, indulgent to snack on without being overly so…sure to be a hit with the friends you’ll entertain this fall. Dare I say, it was even better the second day, so make it in advance and bake when ready. The recipe below is for four people, half of Ina’s original recipe. Serve it with chips for a crunchy creamy combo, or with toasted baguette as Queen Ina advises.

Ina’s Spinach & Artichoke Dip

• 1 yellow onion
• 2 T. unsalted butter
• 2 T. olive oil
• 1/8 tsp. cayenne pepper
• Salt & Pepper
• 1-2 cloves of garlic, minced
• 2 oz. cream cheese
• 1/4 c. sour cream
• 1/4 c. mayo
• 5 oz frozen spinach, thawed
• 4.5 oz artichoke hearts, drained
• 3/4 c. Parmesan, divided

1. Preheat oven to 400F.
2. Cut onion in half, then slice into 1/8″ half rounds.
3. In a large saute pan, heat butter and oil. Add onions and about 1 tsp of salt and pepper. Cook 10 minutes over medium-high heat. Lower heat and cook another 20 minutes, sauteing until onions are caramelized.
4. Stir in garlic, cook for one minute.
5. While this is happening, combine cream cheese, sour cream, and mayo.
6. Mix in spinach and artichoke hearts. (If your spinach isn’t quite yet thawed, toss it into the saute pan and break it up over heat).
7. Mix in onion mixture.
8. Mix in ~1/2 c. Parmesan
9. Spoon mixture into a small glass baking dish.
10. Sprinkle with remaining Parmesan.
11. Bake 20 minutes.