Artichoke Dip

Difficulty 1/5

Serves 4 – Prep: 20 mins – Oven: 30 mins. Recipe by Anne’s Kitchen.

  • -200g baby spinach leaves
  • -20g butter
  • -1 garlic clove
  • -1 can artichoke hearts (240g drained)
  • -70g sour cream
  • -70g Mayonnaise "aux oeufs"
  • -50g cheddar, grated
  • -80g pizza mozzarella, grated
  • -25g parmesan, grated
  • -A pinch of nutmeg
  • -Salt & pepper
  • -Tortilla chips, to serve
Artichoke Dip

  1. 1Preheat the oven to 180°C fan.
  2. 2Wash the spinach leaves*, then fry them in a dry frying pan in batches until wilted. Put in a large bowl and leave to cool. Once cool enough to handle, roughly chop the spinach.
  3. 3Melt the butter in the same frying pan, peel and crush the garlic clove and fry for 1 minute in the butter. Add to the spinach in the bowl.
  4. 4Drain the artichoke hearts and chop. Add to the bowl with the spinach, then add the sour cream, mayo, cheeses and season with nutmeg and salt and pepper. Mix well.
  5. 5Transfer into a baking dish and bake for 30 minutes until bubbling.
  6. 6Serve with tortilla chips.
  7. 7* Tip: you can use frozen spinach: simply boil the spinach in salted water, drain and cool under a running tap. Squeeze out as much liquid as you can before proceeding with the recipe.
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