Spinach artichoke dip
- Helena Busiakiewicz
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Serves 4 - 6
Easy
Prep: 15 mins
Cook: 25 mins
0 reviews
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This is a flavourful veggie-packed dip that reheats well – you can use 300g of frozen spinach, if you prefer.
Vegetarian
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Try our recipe for spinach artichoke dip, then try artichoke pasta, beetroot, yogurt and lime dip or green goddess and red devil dips with homemade breadsticks and veg. Discover more easy dip recipes.
Spinach artichoke dip recipe
Ingredients
Nutrition
-
600g spinach
-
250g soft cheese
-
150g soured cream
-
75g mayonnaise
-
530g jar of artichokes
drained
-
50g mature cheddar
grated
-
120g mozzarella
grated
-
crudités and tortilla chips
to serve
Nutrition: per serving
- kcal391
- fat35.9g
- saturates15.7g
- carbs3.6g
- sugars2.5g
- fibre2.8g
- protein12.1g
- salt2.3g
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Method
-
step 1
Put the spinach in a large colander and pour over hot water to wilt the leaves. Squeeze out as much water as you can with the back of a spoon. Leave to cool slightly, then roughly chop.
-
step 2
Heat the oven to 220C/200C fan/gas 7. Whisk the cheese, cream and mayo in a large bowl. Add a pinch of salt and plenty of black pepper. Stir in the spinach, artichokes and half the mozzarella.
-
step 3
Tip into a baking dish, sprinkle over the remaining mozzarella and bake for 25 mins. Leave to stand for 10 mins before serving. Serve with crudités and tortilla chips for dipping.
More easy dip recipes.
Authors
Helena Busiakiewicz
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