Artichoke Dip with Fresh Spinach

Ingredients

• 2 small yellow onions , chopped
• 2 medium shallots , roughly chopped
• 0.25 cups roughly chopped fresh Italian parsley
• 0.25 cups chopped fresh chives
• 0.25 cups chopped fresh sage
• 2 cloves garlic , chopped
• 1 piece fresh ginger , 1 inch
• 4 sprigs fresh rosemary , leaves stripped
• 2 tablespoons olive oil
• 1 container Alfredo sauce , 10 ounce
• 0.5 packages cream cheese , 8 ounce
• 1.5 cups shredded Italian cheese blend
• 1 package fresh spinach , 8 ounce
• 1 jar marinated artichoke hearts , 6.5 ounce

Instructions

1. 1

   Preheat the oven to 325 degrees F (165 degrees C).

2. 2

   Combine onions, shallots, parsley, chives, sage, garlic, ginger, and rosemary leaves in the bowl of a food processor; pulse until blended. Pour olive oil in slowly, with the processor running, until pureed.

3. 3

   Transfer pureed mixture to a large bowl. Add Alfredo sauce and whisk until fully combined, about 3 minutes. Whisk in cream cheese until smooth with no lumps. Stir in Italian cheese. Add spinach and artichokes and mix until all ingredients are evenly incorporated. Transfer to a baking dish.

4. 4

   Bake in the preheated oven until bubbly, about 45 minutes.