Warm Artichoke and Spinach Dip

INGREDIENTS

2 tbsp

extra-virgin olive oil

medium onion, diced

2 14 ounce cans

artichoke hearts, drained and chopped

1 10 ounce package

frozen chopped spinach, cooked

1 cup

freshly grated Parmesan cheese

1 cup

mayonnaise

1/2 cup

fresh (soft) crustless breadcrumbs

to 2 tablespoons Worcestershire sauce

to 2 tablespoons hot sauce

2 tsp

prepared mustard

2 tbsp

chopped fresh flat-leaf parsley

2 tbsp

chopped green onions (white and pale green parts only)

Sea salt,

Freshly ground pepper,

Belgian endive, crostini, or crackers