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Brazin’s Spinach Artichoke Dip

From Chef Kevin of Brazin Public House: Something Special That Will Warm You Up

  • 8 oz Cream cheese (room temperature)
  • 1 pint Heavy whipping cream (38% fat or higher)
  • 4 oz Parmesan cheese, grated (BelGioioso or similar – not Kraft)
  • 3 cloves Garlic, minced
  • ½ each Red onion, finely diced
  • 1 each Jalapeno, seeded & finely diced (optional)
  • 1 each Fresno pepper, seeded & finely diced (optional)
  • 1 – 16 oz jar Marinated artichoke hearts, roughly chopped
  • 1 – 6 oz pkg Baby spinach
  • 1 tbsp Cumin, ground & toasted (optional)
  • ¼ tsp Cayenne pepper (optional)
  • 1 tsp Kosher salt (more if needed)
  • Scant Olive oil (for sautéing)
  • Crusty bread or tortilla chips (sourdough baguettes or ciabatta)
  1. Sauté onion, garlic and peppers in olive oil over medium heat until onion appears translucent and garlic is aromatic
  2. Add heavy cream and cream cheese; whisk until cream cheese is worked in and lumps are dissolved
  3. Add artichoke hearts, spinach and cumin
  4. Heat until bubbly, but not rapidly boiling
  5. Add parmesan cheese and whisk to combine
  6. Season to taste with salt and cayenne pepper

To toast cumin: in a separate pan over low heat, toast cumin until it becomes fragrant and has turned slightly darker (roughly 5 minutes)

Visit Brazin Public House for brunch, lunch and dinner at 6399 City W Parkway, Eden Prairie. Reserve online at!