Spinach Artichoke Dip
Total Time
10 minutes
Prep Time
10 minutes
Rating
4.96 out of 5 stars
(21)
Ingredients
10 servings
- 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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Preparation
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.
Step 7
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