Spinach and Artichoke Dip

2 tablespoons extra virgin olive oil

1 medium onion, finely chopped 2 garlic cloves, minced

2 (9-ounce) packages frozen artichoke hearts, thawed and chopped 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry 2 (8-ounce) packages cream cheese, softened 1/2 cup mayonnaise

1 tablespoon lemon juice

1 teaspoon Worcestershire sauce

1 cup grated Parmesan cheese, divided Toasted bread for serving

1. Preheat the oven to 400°F. Lightly oil an Farberware 9-Inch Square Baking Pan.
2. Heat the oil in a Farberware PurECOok skillet over medium. Add the onion and garlic; cook, stirring occasionally, until slightly softened, 3 minutes. Add the artichoke hearts and cook until barely starting to brown, 7 minutes. Stir in the spinach and cook 2 minutes. Remove from the heat and cool 10 minutes.
3. Beat the cream cheese, mayonnaise, lemon juice and Worcestershire sauce in a bowl until smooth. Stir in the artichoke mixture and 3/4 cup of the Parmesan; transfer to the prepared baking dish. Top with the remaining 1/4 cup cheese.
4. Bake until the top is browned and the filling is bubbly, 28-30 minutes. Let cool 5 minutes before serving.