Night of the Artichoke Dip
A delicious dip that replies on long-lasting staples.
brick cream cheese at room temperature
oz-can quartered artichoke hearts in brine, drained
(about 8.5 oz drained weight)
finely grated Parmesan
lemon pepper seasoning
dehydrated onion flakes
no-salt added Italian seasoning spice mix
I used a mix with a grinder attachment that included red pepper flakes
Place all ingredients in the bowl of a stand mixer or medium bowl and use the paddle attachment of a mixer to evenly distribute all ingredients, breaking up the artichoke hearts in the process.
Adjust seasonings to taste.
Refrigerate overnight for best flavor or at least 4 hours prior to serving.
Do not skimp on the refrigeration time, you want to make sure those onion flakes are rehydrated before serving.