Chef Terry Wallace from U.S. Hotel Tavern shares a recipe for Spinach Artichoke Dip.

Spianch Artichoke Dip

Butter 2 Tbsp.

Onion, large 1

Garlic 2 Tsp.

Red and Green Peppers 2 C

Scallion 1 C

Spinach 2 lb.

Cream Cheese 5 lb.

Heavy Cream 1 Quart

Dijon Mustard 1 C

White Wine 8 oz.

Sherry 4 oz.

Salt & Pepper

Method: Dice onion and pepper, thinly slice scallion. Roughly chop spinach. Saute onion in butter until soft. Add garlic, peppers and scallions. Sautee spinach separately until hot. Combine with firm mixture. Add wine, reduce 1-2 minutes and remove from heat. Add sherry. Combine heavy cream, Dijon mustard and cream cheese. Mix Well, adjust seasoning

Visit U.S. Hotel Tavern at 401 S. Juniata St. in Hollidaysburg, give them a call at (814) 695-2624, or visit their website for more information.