Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.