Cheesy spinach and artichoke dip

Name: Cheesy spinach and artichoke dip
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves 10
Cuisine: British recipes
Ingredients: 500g spinach; 350g marinated chargrilled artichokes, sliced into quarters; 2 garlic cloves, crushed; 300g mayonnaise; 50g parmesan (or vegetarian alternative), grated; 2 x 125g mozzarella balls, torn; 1 tbsp lemon juice; Crusty bread to serve

Published: 8 Jul 16
Updated: 16 Apr 24

Test kitchen approved

Our spinach and artichoke dip is ever so easy to make: simply whizz all the ingredients together, then bake until bubbling and oozy. Serve hot with crusty bread.

Serves 10
Hands-on time 15 min, oven time 35 min

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Ingredients

500g spinach
350g marinated chargrilled artichokes, sliced into quarters
2 garlic cloves, crushed
300g mayonnaise
50g parmesan (or vegetarian alternative), grated
2 x 125g mozzarella balls, torn
1 tbsp lemon juice
Crusty bread to serve

Method

Heat the oven to 200°C/180°C fan/ gas 4. Put the spinach in a large colander in the sink and pour over a kettleful of boiling water to wilt. Press as much water out of the spinach as possible, then wrap in a clean J-cloth and squeeze out any remaining liquid. Put in a bowl.
Add the artichokes, garlic, mayo, parmesan, half the mozzarella and the lemon juice to the spinach, season with salt and pepper and mix well. Divide between 2 x 500ml ovenproof dishes, sprinkle the remaining mozzarella on top, then bake for 30-35 minutes until just bubbling. Serve warm with bread.

Recipe from June 2016 Issue

Nutrition

Nutrition: per serving

Calories: 356kcals
Fat: 33.5g (7.2g saturated)
Protein: 9.3g
Carbohydrates: 2.7g (2g sugars)
Fibre: 3g
Salt: 1.4g

Cheesy spinach and artichoke dip

Ingredients

Method

Nutrition

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