← Nouns Cooking · American

Ingredients

• 280 g frozen chopped spinach, thawed and squeezed very dry
• 400 g Tinned or jarred artichoke hearts, drained, patted dry and chopped
• 225 g Cream cheese, softened
• 120 g Sour cream
• 60 g Mayonnaise
• 2 cloves Garlic, grated
• 50 g Parmesan, finely grated
• 115 g Mozzarella, grated
• 1 pinch Chilli flakes
• tortilla chips or toasted bread, to serve

Method

1. Heat the oven to 190°C (170°C fan, 375°F).
2. Beat the cream cheese, sour cream, mayonnaise and garlic until smooth. Stir in the Parmesan, half the mozzarella and the chilli flakes, then season with salt and pepper.
3. Fold in the spinach and artichokes until evenly mixed, then spread in a small baking dish and top with the rest of the mozzarella.
4. Bake for 20–25 min, until bubbling and golden in spots.
5. Let it cool for 5 min, then serve hot with tortilla chips, crackers or toasted baguette.

Tips

• Squeeze the spinach really hard in a clean tea towel; extra water makes a runny dip.
• Parmesan is made with animal rennet, so use a vegetarian hard cheese if needed; check chips or crackers for gluten, and use gluten-free bread if serving it toasted.

Sources

Written in our own words after cross-checking these recipes:

Once Upon a Chef Bon Appétit