SPINACH + ARTICHOKE DIP

I hope you're not lactose intolerant because this dip is a literal bowl of dairy! If you are, I highly suggest taking a lactase enzyme tablet before you get dipping! My godmother, Barbara, who's a whiz in all matters of the kitchen shared this recipe and it is absolutely decadent. I guarantee you'll be repeating this recipe constantly, for your household and others - it's highly addicting.

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​INGREDIENTS

  • 4 cups loosely packed fresh baby spinach

  • 170ml marinated artichoke hearts

  • 4oz cream cheese

  • 1/2 cup sour cream

  • 1/4 cup mayonnaise

  • 1/4 cup shredded mozzarella 

  • 1/4 cup shredded Parmesan 

  • 1/4 cup shredded Tex-mex cheese

  • 2 cloves garlic, minced

  • 1 tsp Sriracha sauce *optional, use hot sauce of your preference

  • salt + pepper to taste

INSTRUCTIONS

  1. Preheat oven to 350F.
     

  2. Roughly chop fresh spinach + artichoke hearts.
    *Sometimes, I just roughly rip up the spinach by hand!
     

  3. Toss in a large bowl. Mix in all other ingredients.
    *Mix well - you want all those flavours to amalgamate with each other.
     

  4. Pour your mixture in an oven-safe bowl + top with more shredded Tex-mex cheese.
     

  5. Bake for 20-25 minutes - you'll see the sides bubbling. 
    *You want the cheese on top to be nice and golden brown! 
     

  6. Serve with (toasted) pita bread, crusty bread or Ruffle chips (plain or sour cream!).
    *Trust me on those chips!