• Prep: Mince the shallot and garlic. Squeeze the thawed spinach dry and chop well. Drain the canned artichoke hearts and chop.
• Saute: In a large frying pan over medium heat, saute the onion and garlic in the oil until softened. Add the cream cheese and heavy cream and whisk until the cream cheese is melted and creamy.
• Add: Add the sour cream, mayonnaise, Parmesan cheese, mozzarella cheese and feta cheese. Stir with the whisk until the mixture is melted and gently bubbling. Turn down the heat if you need to.
• Next, add the dry sherry. Stir and let the mixture gently bubble until the sharp smell of alcohol dissipates. Add the red wine vinegar and stir.
• Last: Fold and stir in the spinach and artichoke hearts and heat until warmed through. Serve. 
• Options: At this point it can be served, put into a oven proof casserole dish and placed into the oven, refrigerated until needed, put into a crock pot and kept warm or stuffed into mushroom caps.

Makes about 4 cups with ¼ cup per serving.