You need

Use plump artichoke hearts (fresh, from the jar or canned)

200g cream cheese (preferably full fat)

125ml sour cream

125ml mayonnaise

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 salt

2ml ground black pepper

Kosher salt and freshly ground black pepper

Optional: 10ml finely chopped jalapeños

To serve

Crackers, nachos, bread, or toast

Celery, carrot, cucumber, apple or pineapple sticks


To Prepare

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.

Serve immediately.

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.