Serves 4-6
Bubbling hot spinach and artichoke dip served with cheese crackers are an appetizer made in heaven! I had this combination for the first time in Hard Rock Cafe and I have always wanted to make it at home. The aroma from a combination of cheeses just melting away in the oven is divine! Try this flavorful dip with my cheese crackers recipe for an amazing family treat or dinner party appetizer. This dip can be made ahead, refrigerated and baked just before serving. Enjoy!
10 minPrep Time
20 minCook Time
30 minTotal Time
Save RecipeIngredients
- 250g frozen artichokes
- 150g frozen spinach
- 200g cream cheese (room temperature)
- 125g sour cream (I use homemade, its expensive around here. See note)
- 30g sharp cheddar cheese
- 30g parmesan cheese
- Mozzarella cheese (30g + 60g for topping)
- 2 cloves garlic (minced)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ cayenne pepper
Instructions
- Preheat oven to 180˚C
- Blanch artichokes in boiling salted water for 3 minutes, cool and dice artichokes.
- Blanch spinach in same salted boiling water for 30 seconds, cool quickly and squeeze all moisture out.
- Set cream cheese in a large bowl and stir with wooden spoon or spatula to soften it. Add minced garlic and mix well.
- Season cream cheese with salt, pepper and cayenne pepper. Mix in the sour cream and stir well.
- Add parmesan, 30g mozzarella and cheddar to the bowl and mix well.
- Mix in the artichokes and spinach.
- Fill ramekins or oven safe dishes with the spinach artichoke dip and cover the top with the reserved 60g mozzarella. I used three ramekins.
- Bake in the oven for about 15-20 minutes. Until bubbling hot and mozzarella on top is nicely browned.
- Enjoy with cheese crackers!
Notes
To make your own sour cream, use 2 parts whipping cream (whipped to stiff peaks) and one part plain thick or Greek yoghurt. And seasoned with salt, pepper and lemon juice. Whip the cream first before adding the yoghurt. e.g. 200g whipping cream, 100g plain yoghurt, salt, pepper and lemon juice.
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Try the cheese crackers recipe here.
