Spinach Artichoke Dip (with Fresh Spinach)

I wanted to try a slight spin on this typical recipe for a Panther tailgate.  It’s always a crowd-pleaser, but I wanted to make it a little more fresh and unique. I feel like taking an extra step or two really shows people you tried, and therefore care.  Happy Birthday, Brandy!

1 onion, chopped

3 tablespoon olive oil, divided

2 cloves garlic, minced

1 pound fresh baby spinach

1 loaf Italian bread, sliced

1 ounce Hidden Valley Ranch Mix

1 container (16 ounes) sour cream

1 cans quartered artichokes, drained and chopped

Heat large sauté pan with olive oil.  Sauté onion until almost translucent. Add garlic; cook for 1 minute.

Add spinach in batches. As it wilts, add more. Cook spinach through.  Allow to cool. Squeeze out excess liquid. (about 2 cups when at this stage.)

In a blender, put the spinach, sour cream, and seasoning. Blend until smooth.

Stir in chopped artichokes.  Allow to cool in the fridge.

Serve with toast pieces.

(To make toast pieces:  Bake 350 for 12-16 minutes until lightly golden brown. I like to put some olive oil and Italian Seasoning. )