Spinach Artichoke Dip

1 small white onion, diced
2 cloves garlic crushed
3 T butter
10 oz. pkg frozen spinach, thawed
15 oz can artichoke hearts, drained and chopped
6 oz. cream cheese
1 cup sour cream
6 oz. Parmesan cheese, shredded
3 T white Worcestershire
salt and white pepper to taste

Saute onion and garlic in butter until onion is clear. Add spinach, artichokes, cream cheese, sour cream and seasonings. Cook until cream cheese and sour cream are all combined. Add half the Parmesan cheese. Pour into shallow oven safe dish, cover with remaining Parmesan cheese. Bake at 350 for 20 minutes, until hot and bubbly and cheese is melted. Can be refrigerated up to 24 hours before serving. Just bake for about 30 minutes.

I serve this with butter or whole grain crackers. Can also be served with bread or a toasted baguette--slice a baguette on an angle into 1/4" slices. Broil for 2 to 3 minutes until golden. You can also brush this with olive oil and/or rub this with a garlic clove when removed. (This is a little fancier than just crackers)