Ingredients
400g(14oz) artichoke hearts in brine, drained and chopped
250g(8oz) frozen chopped spinach, thawed and squeezed dry
250g(8oz) Philadelphia cream cheese, softened
1 tspgarlic powder or2cloves minced garlic
1/3 cupfull-fat mayonnaise
1/2 cupfull-fat sour cream or yoghurt
1 cupgrated Cheddar or Tasty cheese
1/2 cupgrated Parmesan cheese
Salt and pepper to taste
Instructions
Roughly chop the drained artichoke hearts.
Squeeze all excess liquid from the thawed spinach using a colander or clean dishtowel until completely dry.
Place cream cheese in a heatproof bowl and microwave in two 30-second bursts until softened.
Mix the softened cream cheese until smooth.
Add the chopped artichokes, squeezed spinach, mayonnaise, sour cream, garlic, and both cheeses to the bowl.
Stir until well combined.
Microwave the mixture on high for 2-3 minutes, stirring halfway through, or bake until hot and bubbly.
Season with salt and pepper to taste and serve warm.
Notes
Ensure spinach is very dry to prevent a watery dip. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave.
- Prep Time:10
- Cook Time:5
- Category:Dinner
- Method:Microwaving
- Cuisine:American
- Diet:Vegetarian