Spinach and Artichoke Dip
Spinach and Artichoke Dip takes about 35 min and serves 6. It needs 10 ingredients: spinach, artichoke hearts, cream cheese, soured cream, mayonnaise, and parmesan. It is rated easy to make.
- Total time
- 35 min
- Serves
- 6
- Difficulty
- Easy
Ingredients
- 400 g spinach
- 1 jar of artichoke hearts, drained and chopped
- 200 g cream cheese, softened
- 100 g soured cream
- 4 tbsp mayonnaise
- 60 g parmesan, grated
- 120 g mozzarella, grated
- 2 garlic cloves, grated
- 1 tsp chilli flakes
- juice of 1/2 lemon
Method
Wilt and wring out the spinach
Wilt the spinach, cool it, and squeeze it dry in a tea towel until nothing more comes out. Any water left behind separates out in the oven and floats on top of the dip in a grey pool.
10 minBeat the base smooth
Beat the cream cheese with the soured cream, mayonnaise, parmesan, garlic, chilli and lemon. Do this before the solids go in — cold cream cheese will not come smooth once the spinach is in the way.
Fold in the solids
Chop the squeezed spinach and fold it through with the artichokes. Chop the artichokes small enough to scoop; whole hearts slide off a chip.
Top and bake
Spread into a shallow dish, scatter the mozzarella over and bake at 200°C until bubbling and browned in patches. A shallow dish means more browned surface, which is the best part.
25 minRest briefly
Leave it 5 minutes out of the oven. Straight out it is molten enough to take the roof off your mouth, and it thickens as it settles.
5 min
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