This is a party-size recipe and can expect to cover a dozen or more people at the “dab on a plate with chips” size serving. These ingredients are all “to taste”. Personally I like to overload it with spinach, but your mileage may vary.
16 oz cream cheese (or neufchatel)
2 cups of milk
1/2 cup grated parmesan cheese
1 cup frozen spinach (or 8oz fresh, cooked down until well wilted)
1 cup coarse-chopped frozen or bottled artichoke hearts
Heat the cream cheese and milk together in the microwave on high at one-minute intervals, stirring between, until softened.
Use a whisk or fork to whip the cream cheese and milk together until smooth
Add the rest of the ingredients and stir together*
Heat again at 1 minute intervals, stirring between, until hot.
Serve with corn chips, Nut Thins, GF pita, celery, or whatever else makes a good scoop.
Note that if you’re looking for a good tapas, you can hard-boil some eggs, cut them in half, discard the yolk and fill them with this dip. This gives you a fancy, gluten-free, finger-friendly appetizer.
*At this stage you could add extra flavor with some pine nuts, red peppers, sun-dried tomatoes, asiago cheese, garlic, sauteed onions, smoked Paprika, etc. The base is tasty on its own, but you can have a lot of fun personalizing it.