Spinach and artichoke dip

Step 1/4

• 175 g spinach
• 200 artichokes
• ½ clove garlic
• ½ shallot
• 1 tbsp olive oil

• cutting board
• knife
• frying pan (large)
• spatula

Peel and crush garlic, finely chop the shallot, followed by the spinach. Defrost and coarsely chop the artichoke hearts. Heat olive oil in a pot over medium heat. Add garlic and shallot and cook for approx. 1 min. or until the shallot is translucent.

Step 2/4

• ½ tsp chili flakes
• salt
• pepper

Add the chopped spinach to the frying pan. Sprinkle with chili flakes. Sauté for approx. 3 min., stirring frequently. Once all the liquid has evaporated, add the artichokes, and season with salt and pepper. Let cook for approx. 2 min. more.

Step 3/4

• 112½ g cream cheese
• 25 g mozzarella cheese
• 57½ g sour cream
• 25 g mayonnaise
• Parmesan cheese
• salt
• pepper

• baking dish

Reduce heat to low and add the cream cheese and mozzarella. Stir to combine and let the cheese melt. Add the sour cream, mayonnaise, and half the Parmesan cheese and stir well again. Season with salt and pepper and transfer to a small baking dish. Top with remaining Parmesan cheese.

Step 4/4

• lemon peel (for serving)
• cracker (for serving)

• oven

Transfer the dish to the oven and broil at 180°C/350°F for approx. 8 min. or until the top is golden brown. Let cool for approx. 5 min. then serve with lemon wedges, crusty bread or crackers, and enjoy!

Enjoy your meal!