Spinach & Artichoke Dip

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Spinach & Artichoke Dip

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An unusual dip, best served warm or at room temperature.

Courtesy of top Californian blogger Daisy https://daisyt13.wordpress.com/

Ingredients

  • For the breadcrumb topping:
  • 2 cloves garlic, crushed
  • 1 parsley, chopped
  • 50g panko (Japanese breadcrumbs)
  • 3 tbsp butter, melted
  • For the dip:
  • 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

Instructions

  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.
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