Spinach & Artichoke Dip
Easy
An unusual dip, best served warm or at room temperature. Courtesy of top Californian blogger Daisy https://daisyt13.wordpress.com/
PREP IN
10 MIN
COOK IN
40 MIN
SERVE
6
Spinach & Artichoke Dip
Easy
PREP IN
10 MIN
COOK IN
40 MIN
SERVE
6
Introduction
An unusual dip, best served warm or at room temperature. Courtesy of top Californian blogger Daisy https://daisyt13.wordpress.com/
Ingredients
- 2 cloves garlic, crushed
- 1 parsley, chopped
- 50g panko (Japanese breadcrumbs)
- 3 tbsp butter, melted
- 225g cream cheese, softened
- 50g freshly grated Parmesan cheese, plus more for topping
- 80g sour cream
- 80g mayonnaise
- 280g frozen chopped spinach, thawed and squeezed of excess water
- 1 tin artichoke hearts, chopped
- 3 cloves of garlic, crushed
- 1/4 tsp salt, if needed
- 1/2 tsp chilli flakes
FOR THE BREADCRUMB TOPPING:
FOR THE DIP:
Method
- 1. Preheat the oven to 200°C/400°F/gas mark 6.
- 2. To prepare the breadcrumb topping, place 2 cloves of garlic and parsley in a small bowl.
- 3. Add the panko breadcrumbs and pour in butter and mix until well combined. Set aside.
- 4. In a medium bowl, combine the cream cheese, Parmesan, sour cream, mayonnaise, spinach, artichokes, garlic, and chilli flakes. Taste before adding more salt, since the Parmesan cheese might be salty enough.
- 5. Spread into a small baking dish. Sprinkle breadcrumb topping and additional grated Parmesan over the top.
- 6. Bake for 35-40 minutes or until the top is golden browned. Serve warm with tortilla chips or pitta bread.
- 7. *To roast individual cloves of garlic, I just throw the unpeeled cloves into a baking dish or pan and bake at 350˚ F for 25-30 minutes. Let cool before squeezing the cloves from the peels.
