WARM ARTICHOKE SPINACH DIP

After going to Mimi's cafe, I decided I needed to replicate their dip. And if you've ever been there and had it, you'll see that I did it.

3 tablespoons extra virgin olive oil
1 (12 ounces) jar artichoke hearts in brine, drained and rinsed
1/4 cup diced onions
4 garlic cloves, crushed
7 ounces Campbell's Condensed Cream of Mushroom Soup
2/3 cup heavy cream (as needed), divided use
3/4 cup of shredded Romano cheese
3 tablespoons feta cheese
1/8 teaspoon black pepper
1 (16 ounce) bag frozen chopped spinach leaves, thawed and drained well
toasted French bread or crackers (to serve)

In a large skillet heat the olive oil. Add the artichoke hearts, diced onion, garlic, and. Cook until softened.

In a blender add half of the cream and the cream of mushroom soup; set on puree. Slowly add in your onion and artichoke mixture, adding more cream if too thick. Puree until creamy.

In the same pan you cooked the artichoke mixture, empty out your blender contents and bring to a simmer over low heat. Add Romano and feta cheese and black pepper; mix well.

When it starts to get bubbly, stir in the well drained spinach.

Pour into a serving bowl. Serve with toasted French bread or crackers.

Servings: 15
Adapted from source: FarahC