Warm Spinach & Artichoke Dip

Serves 35-40 people

2 ounces Olive/Canola oil blend
2 cups diced red onions 
3 Tablespoons chopped garlic
2 1/2 Tablespoons chicken base
3/4 teaspoon salt
1 teaspoon ground black pepper
1/2 gallon heavy cream
2 pounds frozen spinach, thawed, strained and chopped
1 quart drained & chopped artichoke hearts
2 cups seeded and chopped green chiles
1 quart shredded cheddar cheese
2 1/2 cups grated parmesan cheese
3/4 cups bread crumbs
Chopped tomatoes and grated cheese for garnish.

In a medium saucepan heat oil, onions, garlic, chicken base, salt and pepper; sauté 5 minutes.  Add cream, cover, bring to boil. Reduce heat to simmer and stir for 5 minutes. Add all remaining ingredients, stir and simmer 5 minutes more.

Shelf life: 48 hours refrigerated; microwave small portions 45 seconds. Stir, microwave 45 more seconds. Garnish with cheese & tomatoes. Serve with chips