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In a skillet on medium/low heat, sauté ½ large sliced white onion in 2 tbsp butter. Stir frequently and allow to reduce for 45-50 mins. About half way through, add 1 tbsp Worcestershire sauce and mix in.
To make the roasted garlic, cut 2 fresh garlic bulbs, top with olive oil and salt and roast in the oven at 400 for 1 hour to 1 and a half hours.
In a bowl, mix together 8 oz. softened cream cheese, ¼ cup sour cream, ¼ cup mayonnaise, 2 roasted garlic bulbs, ½ cup finely shredded parmesan cheese, ½ cup finely shredded mozzarella cheese, pepper to taste, ½ can (12 oz) quartered artichoke hearts (with liquid drained), and 1 big bag of fresh spinach (cooked down and drained of excess liquid).
In a large skillet on medium-high heat, add 1 tbsp olive oil and then a slice of sourdough bread. Add two ice cream scoops of the dip, some mozzarella cheese, then the other piece of sourdough bread. Flip after 5 minutes or when browned on the bottom. Add some more parmesan and mozzarella to the top and place in the oven to broil on high for 2 minutes or until crispy on top. Drizzle with hot honey and serve.