This is my favourite hot dip and it cheerfully doubles as a gorgeous pasta sauce in the unlikely event that you have any left over. I love it for all sorts of occasions and its a great starter or ice breaker for groups but my absolute preference is for solo eating. Ideally in front of a movie or series marathon in my comfiest pyjamas with a very pretty cocktail or a spot of something sparkly. I
It has three cheeses but also vegetables so it even has added nutrients. You can dip anything in it as long as its got some heft to it. Its gooey cheesiness makes it a substantial scoop so anything less than a ritz cracker or pieces torn off a good baguette probably won’t stand up. I also like dipping steamed new potatoes in it as they are wonderful with the spinach and artichoke. It is basically cheesy, garlicky deliciousness and will enhance any occasion.
Hot Spinach & Artichoke Dip
300g frozen chopped spinach, thawed and excess moisture squeezed out
1 tin artichoke hearts, drained & chopped (240g drained weight)
200g grated cheddar
150g grated Parmesan cheese
180 g cream cheese (this is the small pack size for Philadephia brand name)
125g full fat mayonnaise (low fat may cause splitting)
150ml sour cream
4 garlic cloves (finely minced)
1 teaspoon crushed chilli flakes
Salt & pepper to season
- Preheat the oven to 175 degrees C
- In a large bowl, combine the spinach, chopped artichokes, spinach, 3/4 of the grated cheddar, 3/4 of the grated Parmesan, cream cheese, mayonnaise, sour cream, garlic, chilli flakes, salt and pepper and stir well to combine.
- Spoon the mixture into a largish baking dish that will easily hold the amount even when bubbling (or 2 small baking dishes). Mix the remaining cheeses and sprinkle on top. Bake for 25 to 35 minutes, or until browned and bubbly.
- Serve warm with baguette or sourdough slices, ritz crackers, boiled new potatoes or even tortilla chips