By Linda Ditch
- 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
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.