Shelly's Recipe

HERB DIP II

Category: Dips - Cold

1 tbsp oil
1/2 lb shallots, finely chopped
2 clove garlic, finely minced
1/4 cup white wine
2 cups cream cheese
1/2 tsp tarragon
Salt and pepper, to taste

Heat oil in a frying pan and saute next 3 ingredients, about 10 minutes. Once most of the wine has evaporated and the shallots are lightly browned, remove from heat. In a medium bowl, mix together softened cream cheese, shallots and seasonings, stir well. Refrigerate at least 1 hour for flavors to combine. Bring to room temperature before serving.