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1
In a sauce pan simmer olive oil, butter,onions, green onions, celery and garlic until onions are soft.
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2
Using a food processor, drain and chop up the artichoke hearts, mushrooms and the spinach (must thaw and drain spinach before chopping, fresh spinach can be substituted) Set aside.
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3
In a medium size pot bring milk, cream cheese, parmesan cheese to a soft boil.
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4
Add salt, pepper and cayenne pepper to taste.
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5
Add ingredients from sauce pan (onions, butter garlic, olive oil, butter, celery).
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6
Whisk flour into mixture a little at a time so it does not lump up.
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7
Let simmer for 5 minutes.
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8
In a medium baking dish mix the ingredients set aside (artichoke hearts, spinach, mushrooms) and contents from the pot simmering on the stovetop.
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9
The mixture should be no more than two inches thick in the dish.
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10
Once mixed sprinkle a very light layer of bread crumbs over the top of the dip.
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11
Cover dish and bake in over for 15 minutes at 350 degrees.
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12
Uncover dish and bake for additional 15 minutes.
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13
Serve hot with chips or I prefer very thinly cut french bread broiled to be toasted in the oven with a mixture of garlic and butter lathered on them.
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14
As soon as they start to turn brown they are toasted.
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15
They will burn shortly after.
