I love serving dips when entertaining – it’s the perfect, sociable way to enjoy something to nibble with a glass of wine before dinner begins. I’ve shared my beetroot and sour cream dip, which is great for summer – but, I’d highly recommend bookmarking this spinach and artichoke dip as we now head towards cooler days.
Originally made for a Thanksgiving dinner I hosted a few years ago, this is a deliciously indulgent dip that could easily serve as a meal itself. Packed with sour cream, cream cheese, Parmesan and mayonnaise, it’s best saved for special occasions, as it also packs a calorific punch. I like serving it with fresh, soft sweet potato bread from my local bakery, but it also works well with bruschetta, melba toast or any other toasted bread of your choosing.
1 large bunch of fresh spinach, rinsed
1 x 285g tin artichoke hearts, drained and roughly chopped
2 tbsp finely chopped white onion
1 garlic clove, finely chopped
1 tbsp vegetable oil
1/2 cup sour cream
1/2 cup mayonnaise
250g cream cheese
3/4 cup grated Parmesan cheese
salt and pepper to taste
Remove the tough stalks from the spinach and steam until tender. Once cooked, place in a clean dish towel and wring tightly to remove any excess moisture. Pre-heat the oven to 200 degrees C. Place a medium-sized saucepan over a medium heat and add the oil, garlic and onion. Fry until golden, before adding the spinach and allowing any excess moisture to evaporate. Place spinach mixture in a bowl and add the remaining ingredients. Stir well with a wooden spoon, until well-combined. Place in an oven-proof dish and bake for 25 minutes until bubbling, with a golden top. Serve immediately or at room temperature.