Jenna's Creamed Spinach

3 pounds fresh spinach
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 medium yellow onion
2 cloves garlic, minced
1 can of artichokes, diced
3/4 cup half and half
1/3 teaspoon freshly ground nutmeg
2 tablespoon sour cream
1/3 cup freshly grated Parmesan
1/4 cup white cheddar
Kosher salt and freshly ground black pepper

Wash the spinach in several changes of water to get rid of any grit. Drain the spinach but keep some of the water clinging to the leaves. Heat the butter and oil in a large skillet (or large pot) over medium-high heat and add the onion and garlic. Cook for 2 minutes or so. Start adding spinach. Cook, turning frequently, until the spinach has wilted down evenly. Put the spinach mixture into a colander and let it drain well. Press out as much liquid as you can from the leaves and chop them coarsely.

Heat the skillet again over medium-high heat and add the half and half and nutmeg; cook until it reduces a bit, about 5 minutes. Stir in the sour cream and artichokes. Add spinach and cheeses and season with salt and pepper. Cook until the spinach is hot, about 5 more minutes. Serve immediately or can be refrigerated and warmed in the oven the next day.

Variations:
Top with a little extra parmesan and/or croutons or breadcrumbs.
Add diced bacon.
Use a shallot instead of onion/garlic.

Or, try this one - a little easier:

• 8oz package (lite) cream cheese, softened
• 1/4 cup (lite) mayonnaise
• 1/4 cup grated Parmesan cheese
• 1/4 cup grated Romano cheese
• 1 clove garlic, peeled and minced
• 1/2 teaspoon dried basil
• 1/4 teaspoon garlic salt
• salt and pepper to taste
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 10 oz package frozen chopped spinach, thawed and drained
• 1/4 cup shredded mozzarella cheese

1. Preheat oven to 350 degrees. Lightly grease a small baking dish.
2. In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
3. Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.