• 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


  • 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.

Goes well with


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