Warm Artichoke and Parmesan Dip

I've had many artichoke dips and might I dare say, this is hands down the best!  Warm, melted cheese in your mouth wonderful.  I'm a chocolate/sweets gal myself, straying from the savory options at a buffet table.  This wonderful dip sucked me in and my mouth waters as I type.  But, looking at the ingredient list, I start to see why I fell in love: butter, whipping cream, cream cheese . . . . Sounds like a recipe Paula Deen can get on board with!

Thanks to my friend Liz for bringing this recipe to me:

1 jar (6 oz/170 mL) marinated artichokes
1 tbsp (15 mL) butter
3 cloves garlic, minced
1 small onion, finely chopped 
1 cup (250 mL) 35 % Real Whipping Cream 
1 package (8 oz/250 g) cream cheese, cubed
1/2 cup (125 mL) grated Canadian Parmesan cheese
1 tbsp (15 mL) chopped fresh basil 
Sliced baguette, toasts or crackers

Drain artichokes, reserving 2 tbsp (30 mL) marinade. Finely chop artichokes; set aside.

In a saucepan, melt butter over medium heat; sauté garlic and onion, stirring, for about 5 min or until golden. Add cream and bring to boil; reduce heat and simmer for 5 min or until slightly reduced. Stir in Cream cheese until melted. Stir in artichokes and reserved marinade. (Can be cooled, covered and refrigerated for up to 2 days).

Preheat oven to 400 °F (200 °C). Stir 1/3 cup (80 mL) of theParmesan and basil into artichoke mixture; transfer to shallow 4-cup (1 L) oven-proof serving dish and sprinkle with remainingParmesan.

Bake for about 20 min or until hot and bubbling. Serve with sliced baguette, toasts or crackers.