Spinach and Artichoke Dip from Jenny:
1/2 cup shallots, minced
1 - 10 ounce packages chopped frozen spinach, thawed and drained
2 cloves fresh garlic, minced
2 T unsalted butter
1 - 8 ounce can quartered artichoke hearts, drained
1 cup heavy cream
2 oz. garlic herb cheese
1/2 tsp kosher salt
1/2 tsp white pepper
1/8 cup freshly grated parmesan cheese
In a large frying pan, sauce shallots and garlic in butter over medium heat. Add well-drained spinach and artichokes and cook on low heat briefly. Add cream, garlic herb cheese, salt and pepper. Simmer until cheese is melted, and mixture is blended. Remove from heat, and fold in the grated parmesan cheese. Place in heatproof crock pot or ramekin. Serve warm with tortilla chips, pita chips or your favorite crackers. May be made ahead of time and gently reheated.
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