Mamma's Spinach and Artichoke Dip

20:43:00 Unknown 0 Comments

Even my dad who claims to hate artichoke loves this dip. For some reason it seems like a very American dip to serve as an appetiser. I am a firm believer for spinach and artichoke dip being featured at any and every party globally. The best way to describe this dish is creamy, slightly spice and well spinach-artichoke-y. Whilst a fantastic dip, it is fantastic dolloped into a falafel wrap, paired with grilled vegetables or part of a warm salad. I can imagine it spooned over a grilled aubergine. Despite being very popular in the US, it definitely reminds of my favourite Middle Eastern cuisine.
Ingredients 

2 large handful of spinach
1 jar (400ml) of artichoke hearts
50g or 1/2 cup vegetarian parmesan
60g or 1/4 cup of cream cheese
240g or 1 cup of mayo
1 clove of garlic
1/2 tsp of salt
1/2 tsp of chilli flakes

You can make this dish ahead just keep it in the fridge until you need it.

Cooking Time!

1. Preheat the oven to 200C or 400F. 
2. Finely chop the spinach and artichoke hearts. 
3. Combine with the the rest of the ingredients in a large bowl. 
4. Add the all the ingredients into small/medium sized oven dish. 
5. Bake for 20-30 minutes or until browned. 
6. Serve warm with some pita chips and a glass of wine.  
7. Enjoy!