Cheesy spinach & artichoke dip
- Sophie Godwin – Cookery writer
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Serves 8 - 10
Easy
Prep: 20 mins
Cook: 30 mins
A star rating of 4.8 out of 5.7 ratingsRate
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Serve this moreish cheesy dip with tortilla chips, hunks of bread and crudités. It's perfect for a Christmas buffet or party
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
vegetable oil
for the dish
-
300g chopped frozen spinach
defrosted
-
250g soft cheese
-
150ml soured cream
-
100g mayonnaise
-
2 large garlic cloves
finely grated
-
75g vegetarian hard cheese
grated
-
100g grated mozzarella
-
100g grated vegetarian cheddar
-
2 x 280g jars artichokes
drained and roughly chopped
-
tortilla chips
and crudités of your choice, to serve
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Nutrition: Per serving (10)
- kcal318
- fat28g
- saturates12g
- carbs5g
- sugars3g
- fibre2g
- protein10g
- salt0.9g
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Method
-
step 1
Heat the oven to 180C/160C fan/ gas 4. Lightly oil a small baking dish. Tip the defrosted spinach into a sieve set over the sink and press down with the back of a large spoon to remove as much liquid as possible. Set aside.
-
step 2
Whisk the soft cheese, soured cream and mayonnaise together in a medium bowl until well-combined. Add the garlic, most of the cheeses, all the spinach and the artichokes. Season with black pepper and fold everything together to combine.
-
step 3
Spoon the mixture into the baking dish and sprinkle over the remaining cheese. Will keep, covered in the fridge, for up to a day. Bake for 25-30 mins until bubbling and golden. If you like an extra-crisp top, flash under a hot grill for the final few minutes of cooking time. Leave to stand for 5 mins, then serve with tortilla chips and crudités.
Recipe from Good Food magazine, Vegetarian Christmas 2021
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A star rating of 4.8 out of 5.7 ratings
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