restaurant style spinach artichoke dip

Step by Step method

1. Roast garlic in oven. Cut tops off and wrap in foil, place on oven rack and roast at 375 for 30 minutes. When done, push out the roasted garlic and smash into a bowl.
   You can use pre minced garlic instead.
   
   Then, Cut small tomatoes in half and place in a baking dish, sprinkle with salt and pepper.

2. Then you’ll want to steam your artichoke. I chose to pressure cook mine in the instapot on low, for 3 minutes. When done, scrape the heart/soft/edible parts and chop, set aside into a bowl.
   OR
   You can buy canned artichoke hearts and use those instead. Chop up into pieces.

3. On the stove top, in a pan, on medium heat, add butter and chopped onions. Sauté in pan for 2-3 minutes.
   Then add the smashed roasted garlic, and stir. Then add flour, and stir. Then add half and half, and stir. Then add spinach (drained/chopped) and artichoke (chopped), and stir. Continue to heat and stir about 30 seconds to a minute for each added item.

4. Lastly, Stir in the grated mozzarella cheese and grated parmigiano reggiano, salt and pepper. Stir for a few minutes and then take off the heat.

5. Pour these contents into a square baking dish (9x9) glass pan. Bake this, uncovered in oven at 375 degrees for 15-20 minutes.
   At the same time, put your tiny tomatoes, cut in half, ready to go into the oven as well. Make sure you time it for them to be done at the same time.
   Roast/bake the tomatoes at 375 degrees for 10-15 minutes.

6. When done, top with roasted tomatoes and serve with tortilla chips.