About this recipe:A creamy, cheesy warm party dip with spinach and artichokes, best served with pitta triangles, crackers or bread. For a version that is lower in fat and calories, try using light cream cheese and half fat creme fraiche.
4 tablespoons butter
285g frozen spinach, thawed
1 (390g) tin artichoke hearts, drained and chopped
400g cream cheese, softened
400g soured cream or creme fraiche
150g grated Parmesan cheese
salt and freshly ground black pepper to taste
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Method Prep:10min › Cook:20min › Ready in:30min
Melt butter in a large saucepan over medium heat. Stir in the spinach and artichoke hearts. Cook until tender, about 5 minutes.
Mix cream cheese and creme fraiche into the spinach mixture. Stir in Parmesan cheese, salt and pepper. Cook, stirring occasionally, until thickened, 10 to 15 minutes. Serve warm.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.