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Cheesy spinach & artichoke dip with crudites

Cheesy spinach & artichoke dip

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8 - 10

Serve this moreish cheesy dip with tortilla chips, hunks of bread and crudités. It's perfect for a Christmas buffet or party

  • Vegetarian
Nutrition: Per serving (10)
NutrientUnit
kcal318
fat28g
saturates12g
carbs5g
sugars3g
fibre2g
protein10g
salt0.9g
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Ingredients

  • 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

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.

Goes well with

Recipe from Good Food magazine, Vegetarian Christmas 2021

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