Happy holidays to you. Here

Happy holidays to you. Here is a present of a recipe for the most fantastic spinach artichoke dip you will ever taste in your life. Make it, eat it, rake in the admiration. (Also, I photocopied this recipe out of a magazine years ago and keep losing it and re-finding it. So I'm embedding it on the internet as a future safegaurd for me as well. It is a sad day when I can't find this recipe.)

Bestest Spinach and Artichoke Dip That Will Win You Friends
Serves 12

1/2 Cup fresh shallots, minced
2 10-oz. packages of chopped frozen spinach, thawed and drained
4 cloves fresh garlic, minced
4 T butter
2 8-oz. cans quartered artichoke hearts, drained
2 Cups heavy cream (I use half-and-half)
8 oz. garlic herb cheese (I use the Philly cream cheese variety)
1 t salt
1/2 t (white) pepper
1/4 Cup freshly grated Parmesean cheese

In a large frying pan, saute shallots and garlic in butter over medium hear. 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.

This is easily made ahead of time and reheated for your blow out party. Great with pita chips. Probably great with an Apprentice grand finale party.

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