4 tablespoons butter 4 tablespoons olive oil 4 cloves garlic, minced 2 tablespoons minced shallot or red onion 1/2 cup chopped red bell pepper 1 cup chopped portobello mushrooms 1/4 cup minced fresh parsley, plus more for garnish 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1/2 teaspoon salt 1/2 teaspoon white pepper 1/2 teaspoon cayenne pepper 1/2 teaspoon grated nutmeg 1 pinch ground cloves 1/4 cup dry vermouth 1 teaspoon Worcestershire sauce 1 teaspoon balsamic vinegar 1 package (16 ounce size) frozen chopped spinach, thawed and well-drained 1 jar (16 ounce size) marinated artichoke hearts, drained and coarsely chopped 16 ounces sour cream 8 ounces cream cheese, at room temperature 4 ounces grated Romano cheese 8 ounces grated Parmesan cheese
In a medium saucepan, heat butter and olive oil over medium-high heat until bubbling. Add garlic and shallot and cook for 30 seconds. Add red pepper, mushrooms and parsley, and saute until peppers and mushrooms are wilted and slightly browned, about 2 minutes.
Add thyme, oregano, salt, white pepper, cayenne pepper, nutmeg and cloves to saucepan. Cook and stir constantly until very fragrant, about one minute. Add vermouth and cook, stirring, until liquid is almost evaporated, about one minute more. Add Worcestershire sauce and balsamic vinegar.
Add drained spinach and artichoke hearts; stir to mix well. Reduce heat to medium-low and add sour cream and cream cheese. Stir to combine well. Reduce heat to a simmer and cook about five minutes, until well blended and heated through. Add Romano and Parmesan cheeses; combine and cook on low about five minutes more.
Serve dip warm in a chafing dish, mini-crock pot or other dish. Garnish with additional chopped parsley if desired. Serve with crisp, lightly-seasoned chips, toasted baguette slices, or fresh crudite of your choice.