Warm Caesar Asiago Spinach Dip , Yields 24 Main Ingredient: Poultry Meal Type: Appetizer/Starter , Quick and Easy

½ cup Renée’s Gourmet Caesar Dressing 2 tbsp olive oil 1  white onion, julienned 1 can artichoke hearts, drained and coarsely chopped 3 cups fresh spinach, blanched 1 ½  cup cream cheese ¼ cup mayonnaise ¼ cup Asiago cheese, grated

• fresh spinach, blanched (plunged into boiling water for 30 seconds and submerged under cold water to stop cooking process), squeezed and chopped – will reduce to ½ cup cooked
• Preheat oven to 325° F/163° C.
• Heat oil in a sauce pan over high heat until just smoking, add onions and immediately reduce heat to medium.
• Continuously stir onions, cooking until they turn golden yet still soft. Set aside to cool.
• Mix all remaining ingredients, spoon into an oven-proof dish.
• Heat in oven until warmed through, approximately 10 minutes and serve with tortilla chips or Renée’s Crostini.
• Tasty Additions: Renée’s Crostini’: Preheat oven to 325° F/163° C, slice baguette into 1” rounds that are ¼” thick, place on a baking sheet, brush crostini with Renée’s Caesar Dressing and bake until golden and crisp.
• Adults Only: Add a dash of Pernod or scotch to the dip, just before serving.
• Time-Saving Tip: Instead of fresh spinach, use frozen spinach. Just thaw and squeeze dry.