Mamma's Spinach and Artichoke Dip
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.
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!
- Preheat the oven to 200C or 400F.
- Finely chop the spinach and artichoke hearts.
- Combine with the the rest of the ingredients in a large bowl.
- Add the all the ingredients into small/medium sized oven dish.
- Bake for 20-30 minutes or until browned.
- Serve warm with some pita chips and a glass of wine.
- Enjoy!
Approximate cooking time 20-30 minutes.
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