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
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
Method Prep:30min › Cook:10min › Ready in:40min
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.
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.
Season with salt and pepper and garnish with sun dried tomato. Serve with garlic bread.