By Linda Ditch

Ingredients

• 6 8-ounce packages cream cheese
• 1/2 tablespoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon basil
• 1/2 teaspoon thyme
• 1 teaspoon oregano
• 1 to 2 teaspoons hot sauce, or more, to taste
• 1 1/2 tablespoons Dijon mustard
• 1/2 tablespoon horseradish
• 1 cup shredded Monterey jack
• 1/2 cup shredded Parmesan cheese
• 6 tablespoons heavy cream
• 1 10-ounce package frozen chopped spinach, thawed and drained
• 2 14-ounce cans artichoke hearts, diced
• 1 small onion, finely diced

Instructions

Most restaurants have a version of this dip on their appetizer menu. I adapted this recipe from one I got years ago at a New Hampshire restaurant. To me, it has more flavor than any others I’ve tried. I keep it warm in the skillet, but it’s also tasty at room temperature.

Heat cream cheese on low heat until melted (can be done in a microwave). Add remaining ingredients and mix well until blended. Place dip in 10-inch cast iron skillet greased with olive oil. Sprinkle with some extra shredded cheese and place under a broiler until cheese is melted and begins to turn brown.

Serve with toasted Italian bread, bagel chips, crackers or tortilla chips.