Spinach and Artichoke Dip (italian style)

Ingredients

• 1/4 cup unsalted butter
• 1/4 cup olive oil
• 1 cup chopped red onion
• 1 cup chopped yellow onion
• 2 tablespoons chopped Italian parsley
• 6 cloves garlic, chopped
• 1 teaspoon red pepper
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh oregano
• 2 tablespoons chopped fresh parsley
• 8 ounces portabella mushrooms, chopped
• 2 (15 ounce) cans artichoke hearts
• 1 (16 ounce) packet frozen chopped spinach
• 2 lbs ricotta cheese
• 1 cup parmigiano-reggiano cheese, grated
• 4 tablespoons heavy cream or half-and-half (+-)

Directions

1. 1

   heat oil and butter over medium heat.

2. 2

   add onion, mushrooms herbs, garlic and spices, sautee until browned and tender.

3. 3

   add artichoke, break into small pcs while browning.

4. 4

   add spinach.

5. 5

   continue to stir and cook until all moisture is absorbed and mixture appears to be dry.

6. 6

   add ricotta, mix well.

7. 7

   add parmesian, mix well.

8. 8

   create desired consistancey by adding cream or more parmesian.

9. 9

   salt to taste (needs quite a bit).

10. 10

    serve on crackers or chips.