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Ingredients

1 pt.Heavy cream

2 lbs.Cream cheese

1 oz.Butter

1 large bunchFresh spinach rinsed, drained well and chopped

1 1/2 lb.Artichoke hearts, drained

2 tsp. Shallots, minced

2 tsp. Garlic, chopped

1/2 cupSundried tomatoes, julienne

1/2 cupWhite wine

1 cupMozzarella cheese, grated

1 T. Lemon juice

1/2 tsp.Salt

1 tsp.Black pepper

1 1/2 tsp.Paprika

1/4 tsp.Cayenne pepper

For Service

6 - 8 eachSourdough bread, 10 inch

1 1/2 lb.Tortilla chips

Method
Soften cream cheese at room temperature. 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 and heat thoroughly.

Hollow out sourdough bread rounds to create "bowls." For service portion hot Spinach and Artichoke Dip into sourdough bread bowls. Plate on large serving plates and surround with tortilla chips.

Makes 6 - 8 Servings

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