Cheesy spinach and artichoke dip

Cheesy spinach and artichoke dip
  • Serves icon Serves 10
  • Time icon Hands-on time 15 min, oven time 35 min

Our spinach and artichoke dip is ever so easy to make: simply whizz all the ingredients together, then bake until bubbling and oozy. Serve hot with crusty bread.

 

Nutrition: per serving

Calories
356kcals
Fat
33.5g (7.2g saturated)
Protein
9.3g
Carbohydrates
2.7g (2g sugars)
Fibre
3g
Salt
1.4g
Calories
356kcals
Fat
33.5g (7.2g saturated)
Protein
9.3g
Carbohydrates
2.7g (2g sugars)
Fibre
3g
Salt
1.4g

Ingredients

  • 500g spinach
  • 350g marinated chargrilled artichokes, sliced into quarters
  • 2 garlic cloves, crushed
  • 300g mayonnaise
  • 50g parmesan (or vegetarian alternative), grated
  • 2 x 125g mozzarella balls, torn
  • 1 tbsp lemon juice
  • Crusty bread to serve

Method

  1. Heat the oven to 200°C/180°C fan/ gas 4. Put the spinach in a large colander in the sink and pour over a kettleful of boiling water to wilt. Press as much water out of the spinach as possible, then wrap in a clean J-cloth and squeeze out any remaining liquid. Put in a bowl.
  2. Add the artichokes, garlic, mayo, parmesan, half the mozzarella and the lemon juice to the spinach, season with salt and pepper and mix well. Divide between 2 x 500ml ovenproof dishes, sprinkle the remaining mozzarella on top, then bake for 30-35 minutes until just bubbling. Serve warm with bread.

delicious. tips

  1. Make the dip a few hours in advance, keep it covered in the fridge, then bake.

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