• 1 large onion, diced
  • 1 large shallot, diced
  • 1-2 cloves garlic
  • 12 oz fresh baby spinach
  • 1 can artichoke hearts, coarsely chopped
  • 18 oz sour cream
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon paprika


  1. In a large skillet heat the oil. Add the onion and shallot and cook until soft, about 5-8 minutes.
  2. Add the spinach and artichoke hearts and saute about 2 minutes. Cover and lower the heat. Cook for an additional 2-4 minutes. If there is any water remaining in the pan, drain it off. Spread into a thin layer on the pan to cool.
  3. When cool, place in a large bowl and stir in the sour cream, paprika, thyme, garlic and Worcestershire sauce.
  4. Cover and refrigerate at least one hour or up to one day before serving.