For the dip:

• Preheat oven to 350 degrees.
• In a skillet, add olive oil and heat over medium.
• Add diced onions and cook until softened and brown then add garlic, stirring for 30 seconds.
• Turn heat to low and add spinach and artichoke hearts. Mix to combine.
• Next add cream cheese and shredded Italian mixed cheese, stirring until melted.
• Season with salt and pepper and pour into a greased baking dish (or I like to cook the dip and serve it in my cast iron skillet).
• Top with shredded Parmesan cheese and bake for 15 minutes.
• Serve hot with pasta dippers.
• *Optional: Turn oven to broil and brown the cheese on top to make a crust for about 1-2 minutes.

For the pasta dippers:

• Cook the pasta in boiling water for about 7 minutes until it is al dente.
• Drain pasta and allow it to cool.
• Make a breading station: in a small bowl, whisk together the eggs and milk. Place the seasoned breadcrumbs in another small bowl.
• Using a large cast iron skillet (or a deep fryer), heat the oil to 375°F.
• Dip each piece of pasta in the egg mixture and then into the breadcrumbs and place on a plate.
• Add the coated pasta in batches to the hot oil and fry until deep golden, about 3 minutes.
• Drain on a paper towel lined plate and serve alongside hot Spinach and Artichoke Dip.

• Preheat oven to 350 degrees.
• In a skillet, add olive oil and heat over medium.
• Add diced onions and cook until softened and brown then add garlic, stirring for 30 seconds.
• Turn heat to low and add spinach and artichoke hearts. Mix to combine.
• Next add cooking creme and shredded Italian mixed cheese, stirring until melted.
• Season with salt and pepper and pour into a greased baking dish or pie pan.
• Top with shredded Parmesan cheese and bake for 15 minutes.
• Serve with crackers, pita chips, and/or carrots for dipping.

• Preheat oven to 425 degrees.
• In a deep skillet, heat oil over medium.
• Add onion and garlic; cook until lightly browned, 5
• to 8 minutes.
• Add spinach and cook until completely wilted, 5 to 8 minutes.
• Transfer to a colander; drain, pressing to release all excess liquid.
• In the same pot, warm milk over med-high heat.
• Whisk in cream
• cheese until melted, about 3 minutes.
• Turn heat down to med low and add spinach, 1 cup mozzarella and 1 cup Parmesan; stir to combine. Season with salt
• and pepper.
• Pour into a carved out bread bowl {or a greased baking dish} then sprinkle with remaining 1 cup mozzarella.
• Bake until bubbly and golden brown, about 20 minutes.
• Serve hot in a bread bowl with accompaniments, as desired.