Spinach and artichoke dip
A hot, bubbling baked dip of spinach, artichoke hearts and garlic folded through cream cheese and two cheeses, served with chips or bread.
Method
- 1
Heat the oven to 190°C.
- 2
Put the thawed spinach in a clean tea towel and twist it hard over the sink to squeeze out as much water as you can.
- 3
Pat the artichoke hearts dry and chop them roughly.
- 4
Beat the cream cheese in a bowl until smooth, then beat in the soured cream, mayonnaise and garlic.
- 5
Stir in the spinach, artichokes, parmesan and half the mozzarella.
- 6
Season with the chilli flakes, a little salt and plenty of pepper.
- 7
Spread the mixture in a shallow 1 litre baking dish and scatter the remaining mozzarella on top.
- 8
Bake until bubbling at the edges and golden in patches on top.
- 9
Let it stand for a few minutes, then serve hot with tortilla chips, crackers or toasted bread.
Notes
- Squeezing the spinach thoroughly is the most important step. Wet spinach makes a thin, watery dip.
- You can assemble the dip a day ahead and keep it covered in the fridge. Add 5 to 10 minutes to the baking time.
- Fresh spinach works too. Wilt 400 g in a dry pan, cool it, then squeeze and chop it.
Equipment
Shallow 1 litre baking dish, Mixing bowl, Wooden spoon, Clean tea towel, Grater