Spinach artichoke dip

    40 min

    A creamy cheesy dip that is also packed with veg: peppers, artichoke hearts, mushrooms and spinach. Serve is with slices of fresh garlic bread - irresistible!

    1 person made this

    Serves: 4 

    • 300g cream cheese, softened at room temperature
    • 150ml whipping cream
    • 300g grated Parmesan cheese
    • 2 tablespoons vegetable or olive oil
    • 2 red peppers, seeds removed and minced
    • 250g artichoke hearts, thinly sliced
    • 100g minced onion
    • 10 button mushrooms, thinly sliced
    • 250g spinach leaves, cut into thin strips
    • salt and pepper
    • 3 sun dried tomatoes, cut into thin strips
    • garlic bread for serving

    Prep:30min  ›  Cook:10min  ›  Ready in:40min 

    1. Place the whipping cream and cream cheese in a small saucepan over low heat. Once hot, add the Parmesan cheese and bring to the boil. Remove immediately from the hob. Pour into a heatproof bowl and let cool.
    2. Meanwhile, heat the oil in a frying pan and separately fry the pepper, artichoke, onion and mushrooms till softened and spinach till wilted. Drain to remove excess liquid and let cool. Stir the the cooked veg into the cheese mixture till well combined.
    3. Season with salt and pepper and garnish with sun dried tomato. Serve with garlic bread.

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