200g cream cheese (preferably full fat)
125ml sour cream
1-2 cloves garlic, grated
5ml finely grated lemon zest
20ml lemon juice
300-400g fresh spinach, steamed (preparation details below) and water squeezed out, finely chopped
About 300g artichoke hearts, drained, coarsely chopped
125ml grated whole-milk mozzarella
125ml grated mature cheddar
125 ml freshly grated Parmesan
2ml ground black pepper
Kosher salt and freshly ground black pepper
Optional: 10ml finely chopped jalapeños
Crackers, nachos, bread, or toast
Celery, carrot, cucumber, apple or pineapple sticks
Prepare the dip up to a day in advance, preheat the oven to 180⁰C before you need the piping hot dip.
To steam the spinach: wash the leaves and place in a microwaveable bowl. Cover with plastic wrap and microwave for a minute or two until the leaves have wilted. Press the leaves together in a colander or sieve to squeeze all the moisture out.
Place the spinach on a cutting board and chop it finely.
Place the spinach and remaining ingredients in a bowl and mix well.
Pour it into an ovenproof baking dish.
I prefer a dish about 3-5cm deep as it is easier to serve
Bake in a preheated oven at 180⁰C for about 30 minutes or until it is bubbling hot.
If it cools down you can pop it in the microwave for about 30 seconds, or until it is hot.
Left over dip is delicious as a baked potato topping or slightly diluted with cream or milk and served with pasta.