Yield: 8-10 Servings

Ingredients:

1 pt. heavy cream

2 lb. cream cheese

1 oz. butter

1 1/2 lb. artichoke hearts, drained

1 lb. spinach chopped, drained

1 1/2 tsp. shallots, minced

1 1/2 tsp. garlic, minced

1/2 cup sundried tomatoes, julienne

1/3 cup white wine

1 cup mozzarella cheese, grated

1 tsp. lemon juice

3/4 tsp. salt

1 tsp. black pepper

3/4 tsp. paprika

1/4 tsp. cayenne pepper

to garnish chives, minced

for service toasted sliced baguette, tortilla chips ot pita chips

Method:
Soften cream cheese. Bring heavy cream to boil. Reduce heat and incorporate softened cream cheese. Transfer to a double boiler. Saute shallots and garlic, add the sundried tomatoes, artichoke hearts, and spinach. Deglaze with white wine and let reduce slightly. Add lemon juice, salt and black pepper, paprika and cayenne pepper. Simmer for 10 minutes and incorporate into the cream cheese mixture. Fold in the mozzarella cheese. Adjust seasoning if necessary. Place in a warm crock or tureen for service. Top with minced chives. Serve with toasted sliced baguette, tortilla chips or pita chips.