Artichoke Basil Dip 01-May-2007 Ingredients: 1 can artichoke hearts (drained) 1 bunch fresh basil (rough chop) 1 tablespoon olive oil 1 cup balsamic vinegar 6 cloves of Garlic,chopped(use more or less depending how much you like garlic) 1 large shallot, chopped 2 cups of cream cheese (softened) salt and pepper to taste heat a saute pan, add oil, cook the garlic and shallots until softened, add balsamic vinegar (stand back the fumes are a killer) reduce by half add Artichokes,cook just lonk enough to coat the artichokes and remove from heat and let chill for a little while (room temp is fine) strain off the liquid and save (will be using later and put the garlic shallot artichoke mixture along with the basil in a food prossesor and turn it on until well chopped (about the consistency of pesto) transfer into a mixing bowl (kitchen aid mixer if you have one), add cream cheese mix until well incorporated Slowly adding the balsamic reduction until you get the cosistency of a good cip for your favorite chip or crustini Content received from: Coastal Georgia Food, http://coastalgeorgiafood.com