1/2 onion, chopped
1 shallot, chopped
2 cloves garlic, minced
5 c. spinach, chopped
15 oz. artichoke hearts, chopped
8 oz. neufchatel cheese
1/2 c. shredded parmesean cheese
baguette
Saute onion and shallot in olive oil. Add garlic and spinach and saute until wilted. Combine spinach mixture with artichokes and softened neufchatel cheese. Spread in a glass dish and top with parmesean. Broil for 10 minutes and serve with a baguette.
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