Spinach Artichoke Dip

Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: About 2 ½ cups
Source: Culinary Vegetable Institute at The Chef's Garden

Ingredients:

• ½ lb Spinach
• 1 shallot, thinly sliced
• 3 garlic cloves, minced
• 4 Tbsp. unsalted butter
• 1 13-oz. cans artichoke hearts, drained and coarsely chopped
• 1 1/2 tsp kosher salt
• 1 8 oz. package of cream cheese
• ¼ Cup grated Parmesan
• ¼ Cup grated mozzarella cheese

Directions:

• Wash the and dry the spinach well.
• Sweat the garlic, shallot, and artichokes in a pot with the butter. Cook gently until the shallot is translucent and cooked through.
• When you hear a sizzle and the water has evaporated from the pan turn the heat to low, While stirring, add the cream cheese, one spoonful at a time, until melted. 
• Turn the heat to medium and bring the contents of the pot to a gentle simmer. With the mixture bubbling, add the spinach and salt.
• Remove the mixture from the heat and fold in both of the cheeses.
• Transfer to a warmed serving dish and serve with Pita Chips, warm Torn Bread, Crudité, or really just about anything you want to dip.