Artichoke Heart Dip

• 1 can of artichoke hearts (9 oz.)
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 10oz. bag frozen spinach - bit size pieces
• 1 cup dry white wine
• 4 oz. softened gluten-free cream cheese
• 2/3 cup shredded mozzarella
• Dash of pepper
• Blue Diamond Nut Thins

Cut up artichokes after draining them. In large pot, sauté onions in olive oil until translucent. Add spinach and artichokes and cook about 5 minutes. Add wine, then cream cheese. Placed in 1 quart dish, top with mozzarella bake in preheated oven at 350° for 5 minutes until brown and bubble. Makes 30 servings. Serve with Blue Diamond Nut Thins.