Perfect dip for any occasion!

"Ooey Gooey Goodness" is the only way to describe this spinach and artichoke dip. It's easy to make and perfect for any party, or just for you to indulge in.

Spinach Artichoke Dip

Spinach and Artichoke Dip

Serves 4-6

2 10 oz bags spinach, stems removed

1 TBSP unsalted butter

2 TBSP onion, small dice

3 cloves garlic, minced

2 tsp all-purpose flour

1 ¼ C whole milk

1/2 tsp lemon juice

1 tsp Worcestershire sauce

1 ¼ C grated parmesan cheese (plus extra for topping)

¼ C sour cream

½ C mozzarella cheese

½ c canned (or frozen) artichoke hearts, squeezed dry and roughly chopped

Serve with Tortilla chips.

• Bring a large pot of salted water to a boil. Stir in spinach and cook until bright green, about 30 seconds. Drain and squeeze out the excess moisture, then finely chop. Set aside.

• Melt the butter in a saucepan over medium heat. Add your onion and garlic. Cook until the onion is soft, about 2 minutes.

• Add your flour and cook, stirring, until lightly toasted, about 1 minute. Whisk in the milk slowly and cook, whisking constantly, until thickened, about 1 minute. Remove from the heat. Stir in the lemon juice, Worcestershire sauce, parmesan and sour cream.

• Return the pot to medium heat. Add the spinach, mozzarella and artichokes and. Stir until the cheese melts and the dip is heated through.

• Preheat oven on broil. Pour dip into an 8x8 inch dish. Sprinkle the top with grated parmesan cheese. Place under broiler until golden and bubbly.

• Serve warm with tortilla chips.