Kelly Wolf, Business Affairs
Ingredients
- 2 8-ounce packages Cream Cheese (softened)
- ½ cup Heavy Whipping Cream
- 2 cups shredded Monterrey Jack cheese
- ½ cup shredded Parmesan cheese
- 2 cans (14 oz.) quartered artichoke hearts (not marinated, just packed in water)
- 1 package (16 oz.) frozen chopped spinach
- 1 medium purple onion – diced small
- 4 ounces water chestnuts – diced fine
- 1 tablespoon fresh garlic – minced
- Salt
- Cayenne pepper
Directions
- Prepare yourself a tasty beverage (Step 1 in every Kelly recipe).
- Preheat oven to 350°
- Drain and rinse artichoke hearts and spinach. Squeeze as much liquid out as possible.
- Combine softened cream cheese, whipping cream, Jack cheese, Parmesan cheese, artichoke hearts, and spinach in large bowl. Use a stick blender to blend together. Don’t overmix. It should be combined but still firm, with some chunks of artichoke intact. This can also be done in a food processor, but only with short pulses of the motor.
- Stir in purple onion, water chestnuts, and garlic. Do not use the stick blender or food processor for this. You want these items to maintain their shape and texture.
- Place a tablespoon or two in a small bowl, microwave on high for 30 seconds, and taste.
- Add salt and cayenne to taste. Depending upon the cheeses used, the salt content can vary widely. Also, if you like spicier flavor, you could theoretically use Pepper Jack cheese instead of Monterrey Jack (I haven’t tried it, but it should work).
- Put mixture in covered baking/casserole dish. Baked covered for 45 minutes.
- Serve with tortilla chips.
You can also prepare the dip, not bake it, and keep it in the refrigerator overnight. This helps the flavors blend. Then, bake the dip the next day (you will need to add 10-15 minutes to the baking time).
Store any leftovers in the fridge. This is also great as an omelet filling.
Enjoy!
