Spinach and Artichoke Dip

Tips

I would suggest splitting the recipe into two and make two smaller dips instead. You can always freeze them and bake them whenever you are ready to eat!

Ingredients

• 4 oz cream cheese 

• ¾ cup mayonnaise 

• ¾ cup sour cream 

• ½ cup grated Parmesan 

• ½ cup grated  mozzarella cheese 

• ¼ cup  grated gruyére cheese 

• 7 oz can of artichoke hearts (drained and chopped) 

• 5 oz frozen spinach (defrosted and squeezed) 

• 3-4 tbsp chopped jalapeño 

• 4 cloves chopped garlic 

• 1 tsp lemon zest 

• ½-1 tsp red chili flakes 

• Bread crumbs (i used a mix of bread crumbs and Panko crumbs) 

• Salt and pepper to taste 

• Toasted baguette or crostinies to serve

Preparation

1. In a mixing bowl, mix together the cream cheese, mozzarella, gruyére, Parmesan, spinach, artichokes, jalapeño, garlic, lemon zest, chilli flakes, salt and pepper till it’s well combined. 

2. Transfer everything to a large baking dish or 2 small ones. 

3. Top with bread crumbs till it’s covered fully. 

4. Bake at 350/180 for 15-25 minutes till golden. 

5. Serve hot with crostinis!