Artichoke Spinach Dip with Chrysanthemum and Water Spinach

Step 1: Prepare Artichoke Hearts

Open the large can of artichoke quarters. Drain the liquid and separate the tender hearts from any tougher outer leaves. Set aside the hearts in a bowl.

Step 2: Blanch Chrysanthemum Greens

Bring a pot of water to a rolling boil. Prepare an ice bath in a separate large bowl. Submerge the bunch of chrysanthemum greens into the boiling water for approximately 10-15 seconds, until they turn bright green. Immediately transfer them to the ice bath to stop the cooking process and preserve their color.

Step 3: Blanch Water Spinach

Using the same boiling water, submerge the bunch of water spinach into the pot for approximately 10-15 seconds, until bright green. Transfer them immediately to the ice bath to cool.

Step 4: Prepare Garlic and Greens

Peel and roughly chop the garlic cloves. Remove the blanched chrysanthemum and water spinach from the ice bath, squeeze out as much excess water as possible, and roughly chop them.

Step 5: Blend Initial Ingredients

Add the chopped chrysanthemum, water spinach, and garlic to a food processor. Season with salt and black pepper to taste, then drizzle with olive oil. Process until the greens and garlic are finely chopped and well combined.

Step 6: Add Artichoke Hearts and Parmesan

Add the prepared artichoke hearts to the food processor with the blended greens. Process again until the artichokes are incorporated and the mixture is still somewhat chunky but beginning to form a paste. Then, add the grated parmesan cheese and blend briefly to combine.

Step 7: Incorporate Cream Cheese

Add the two blocks of cream cheese to the food processor. Process until the mixture is smooth, creamy, and all ingredients are fully combined. Scrape down the sides of the bowl as needed to ensure even blending.

Step 8: Taste and Serve

Taste the artichoke spinach dip and adjust seasoning (salt, pepper) if necessary. The dip is now ready to be served. It can be enjoyed immediately or stored in airtight containers for later.

• Blanching the greens quickly helps retain their vibrant color and nutrients.

• Ensure the blanched greens are thoroughly drained and squeezed to remove excess water, preventing a watery dip.

• Adjust the amount of garlic, salt, and pepper to your personal taste preferences.

• For a spicier kick, add a pinch of red pepper flakes to the food processor.

• Experiment with other leafy greens like kale or Swiss chard for different flavor profiles.

• Serve warm with toasted baguette slices or cold with crackers and vegetable sticks.