Spinach, Artichoke and Dill Dip

1 tablespoon vegetable oil
1 medium onion, chopped
2 packages (6 ounces each) baby spinach leaves, coarsely chopped
1 can (14 ounces) artichoke hearts, drained and chopped
1 package (8 ounces) cream cheese, softened
1/2 cup grated Parmesan cheese
1 1/2 teaspoons dill weed
1 1/2 teaspoons oregano leaves
3/4 teaspoon black pepper, ground
3/4 teaspoon salt
1/4 teaspoon garlic powder

Preheat oven to 350 degrees. Heat oil in large nonstick skillet on medium-high heat. Add onion; cook and stir 5 minutes, or until tender. Add spinach in two batches; cook and stir until almost wilted. Mix remaining ingredients in large bowl until well blended. Add spinach mixture; mix well. Spoon into 2-quart baking dish. Bake 20 to 25 minutes or until heated through and edges are bubbly. Let stand 1 minute; stir. Serve with vegetable dippers and assorted crackers or sliced French bread.
Courtesy of McCormick®