SPINACH AND ARTICHOKE ALFREDO

I love Costco, it's a fact! But if I had to say one bad thing about buying in bulk, it would be that sometimes you have leftovers for a while. Case in point, a 32 oz. container of Stonemill Parmesan Spinach and Artichoke Dip.

This dip is perfect for just about any kind of party or gathering. It can be eaten hot or cold, on a chip, a cracker, a bread, as pizza sauce, but a little goes a long way. Since I had some sitting in my fridge for a while, I decided to make Alfredo with it and whipped up this recipe. Delizioso!
1/2 c heavy cream
2 1/4 c milk
1/3 c butter
2 c Stonemill spinach and artichoke dip
5 large egg yolks

Mix the milks and butter over medium heat in a heavy saucepan until the butter is melted. Add the dip and stir constantly until the Parmesan is completely melted. When the sauce is ready, turn heat to low-med. Whisk the egg yolks in a bowl and incorporate 1/2 c of the warm sauce into the eggs. Once mixed well, pour back into the sauce to thicken and simmer for 15 minutes over low heat until ready to serve. Fantastico! I've realized that once chilled, any leftovers can again make a great cold dip.