Night of the Artichoke Dip
A delicious dip that replies on long-lasting staples.
Ingredients
- 8 oz brick cream cheese at room temperature
- 1 14 oz-can quartered artichoke hearts in brine, drained (about 8.5 oz drained weight)
- 1/2 cup mayonnaise
- 1/2 cup finely grated Parmesan
- 1 teaspoon lemon pepper seasoning
- 1 tablespoon dehydrated onion flakes
- 1/2 tablespoon no-salt added Italian seasoning spice mix I used a mix with a grinder attachment that included red pepper flakes
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon celery seed
Instructions
- 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.
Notes
Do not skimp on the refrigeration time, you want to make sure those onion flakes are rehydrated before serving.