1 (14 oz.) can quartered artichoke hearts (marinaded or unmarinaded)
butter (may clarify, if desired)
8 oz. fresh baby spinach
2 shallots
2 cloves garlic
2 habanero peppers
1 tbsp. olive oil
1 tbsp. dill
8 oz. white cooking wine (1 cup)
8 oz. heavy cream (or whipping cream)
8 oz. grated Parmesan cheese
8 oz. dairy sour cream
8 oz. cream cheese (1 package)
8 oz. shredded jack or jack cheese mix

Place artichoke hearts on a sheet pan and lightly cover with butter. Sprinkle some Parmesan cheese over the top and place under the broiler until the edges blacken. After the first side has blackened, place another pan over the first and flip over. Repeat with butter and cheese on the back side and place under the broiler. Let cool then place on a cutting board then chop. Set aside.

Blanch baby spinach, chop and set aside.

Dice shallots, garlic and habanero peppers. Heat a medium skillet and add 1 tablespoon olive oil. Wait until the smoke point is reached (wavy lines start to appear) and add all diced items with dill. Sauté for one minute and add cooking wine and heavy cream. When simmering starts, remove from heat and let cool for two minutes then whisk briskly while adding Parmesan cheese. Set aside.

In a mixer on low combine dairy sour cream, cream cheese and jack cheese. Add sauce from the pan, artichokes and finally the spinach. Enjoy!

Submitted by: BennyTheCook