Baked spinach and artichoke dip

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Originally made for a Thanksgiving dinner I hosted a few years ago, this is a deliciously indulgent dip that could easily serve as a meal itself.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.

Serves 6

Ingredients:

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

Method:

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.