Warm Spinach Artichoke Dip

Saute garlic and onion in butter with salt and pepper over medium heat until softened. Be careful not to burn the garlic. Remove from heat and cool slightly.

Blend cream cheese with sour cream and mayonnaise. Stir in chopped spinach, artichoke hearts, Parmesan and cheese blend.

Stir in remaining ingredients, adding more or less to desired consistency and taste. I prefer to use homemade ranch dressing. You could omit the ranch dressing and add more lemon juice and cream instead. Add salt and pepper to taste.

Microwave at medium to medium-high heat, stirring a couple times, until warm and melted. Serve with toasted baguette slices, pita chips, crackers, vegetables, or whatever you happen to love. Dip refrigerates for several days in a sealed container.

Note: This dip can be lightened up with lower fat mayonnaise, light sour cream, neufchatel cream cheese and reducing the amount of cheese blend. Heavy cream can be replace with milk.