Hot Spinach and Artichoke Dip with Parmesan and Mozzarella
Inspired by techniques from America's Test Kitchen, Serious Eats and NYT Cooking.
Spinach is wilted with garlic and stirred with cream cheese, artichokes, mayonnaise, soured cream, lemon zest, mozzarella and Parmesan, then baked until bubbling and golden.
Always check the labels of the products you use.
Method
- 1
Heat the oven. Heat the oven to 190 °C (170 °C fan).
- 2
Wilt the spinach. Heat the oil in the pan over medium-high heat. Add the garlic for 30 seconds, then the spinach a handful at a time. Cook 3-4 minutes until the liquid has evaporated. Tip into the bowl.
- 3
Mix. Stir the cream cheese into the warm spinach until melted, then mix in the artichokes, mayonnaise, soured cream, lemon zest, mozzarella, 45 g Parmesan, pepper and cayenne.
- 4
Bake. Spread in the baking dish, top with the remaining Parmesan and bake 22-25 minutes until bubbling, golden and 74 °C in the centre.
- 5
Toast. Meanwhile toast the baguette slices on a tray in the oven for 6-8 minutes until crisp.
- 6
Serve. Rest the dip 5-10 minutes and serve hot with the toasts.
Storage
Refrigerate leftovers within 1 hour and eat within 3 days. Reheat once until piping hot (74 °C). Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large frying pan
- wooden spoon
- clean tea towel for squeezing
- large bowl
- box grater
- 2-litre baking dish
- baking tray
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 373 kcal |
| Protein | 12.4 g |
| Carbohydrate | 22.6 g |
| of which sugars | 3.1 g |
| of which free sugars | 1.5 g |
| Fat | 26.7 g |
| of which saturates | 10.9 g |
| Fibre | 2.9 g |
| Salt | 1.44 g |
Protein per 100 kcal
3.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
