Hot Spinach Artichoke Dip

45 min · Easy · Serves 6

360 kcal per serving · 14g protein

Bubbly, cheesy, golden-broiled dip with chopped spinach and artichoke hearts. Surrounded by crisp baguette toasts for scooping. Party food gold.

Ingredients

• 200 g Frozen chopped spinach (thawed and squeezed dry)
• 200 g Canned artichoke hearts (drained, chopped)
• 225 g Cream cheese (softened)
• 60 g Sour cream
• 60 g Mayonnaise
• 120 g Shredded mozzarella
• 60 g Grated parmesan
• Garlic cloves (minced) × 3
• Baguette (sliced) × 1
• 1 pinch Salt
• 1 pinch Cracked black pepper

Method

1. Heat oven

   

   Heat oven to 190°C.

2. Beat together cream cheese

   

   In a bowl, beat together cream cheese, sour cream, and mayonnaise until smooth.

3. Stir in garlic

   

   Stir in garlic, half the mozzarella, half the parmesan, salt, and pepper.

4. Fold in greens

   

   Add the well-drained spinach and chopped artichoke hearts and fold them in — stir gently from the bottom up — until evenly distributed.

5. Transfer to a baking dish

   

   Transfer the dip mixture to a baking dish. Top with remaining mozzarella and parmesan.

6. Bake 20 minutes

   

   Bake 20 minutes until bubbling at the edges.

7. Brown the top

   

   Switch to the broiler — the oven's top-down grill — for the last 2-3 minutes until the top is golden-brown with darker spots.

8. Toast the baguette

   

   While the dip bakes (before the broil), toast baguette slices on a sheet pan in the oven for 5 minutes, flipping once. Arrange around the dip and serve immediately.