Prep Time: 15 minutes Cook Time: 30 minutes Servings: About 2 ½ cups Source: Culinary Vegetable Institute
½ lb TCG 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
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.