Spinach Artichoke Dip

Name: Spinach Artichoke Dip
Prep time: 10 min
Ingredients: 400 g / 14 oz artichoke hearts in brine (, drained (Note 1)); 250 g / 8 oz frozen chopped spinach (, thawed (Note 2)); 250 g / 8 oz Philadelphia cream cheese ((Note 3)); 1 tsp garlic powder ((or 2 garlic cloves, minced)); 1/3 cup mayonnaise ((Note 4)); ½ cup sour cream or yoghurt ((full fat recommended)); 1 cup grated cheese (, any with flavour like Cheddar, Colby, Tasty Cheese (Australian) (Note 5)); ½ cup grated parmesan cheese; Salt and pepper to taste

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Prep Time: 10 minutes

Servings: 10

Author : Nagi

Ingredients

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400 g / 14 oz artichoke hearts in brine (, drained (Note 1))250 g / 8 oz frozen chopped spinach (, thawed (Note 2))250 g / 8 oz Philadelphia cream cheese ((Note 3))1 tsp garlic powder ((or 2 garlic cloves, minced))1/3 cup mayonnaise ((Note 4))½ cup sour cream or yoghurt ((full fat recommended))1 cup grated cheese (, any with flavour like Cheddar, Colby, Tasty Cheese (Australian) (Note 5))½ cup grated parmesan cheeseSalt and pepper to taste

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Instructions

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Step 1

Roughly chop the artichokes.

Step 2

Squeeze excess liquid out of spinach. Either use paper towels or a clean dishtowel, or my method is to use a colander and press liquid out using a wooden spoon.

Step 3

Place cream cheese in a large heatproof bowl. Microwave in 2 x 30 second bursts or until softened. Mix until smooth.

Step 4

Add remaining ingredients. Mix until just combined (don’t overmix vigorously, otherwise you’ll smush the artichokes and spinach).

Step 5

Warm in microwave to your taste. Adjust salt and pepper to taste.

Step 6

Best served warm but terrific served at room temperature too! Serve with your favourite crackers, vegetable sticks and chips.