Be sure to squeeze out as much liquid as possible from the spinach, otherwise this dip won’t be as creamy or cheesy!
Spinach Artichoke and Feta Dip
250 grams frozen leaf spinach, defrosted (SPINL)
1 tablespoon canola oil (CANOIL1)
1 large brown onion, diced
1 tablespoon crushed garlic (GARLCR)
200 grams of Rucker Feta Cheese, crumbled (FETA)
250 grams Philadelphia Cream Cheese, at room temperature (PHIC)
1/2 cup sour cream (SOURCR)
3/4 cup powdered parmesan (CHEPPA)
340 grams of Cohevi Quartered and Marinated Artichoke Halves (ARTIMS)
Freshly ground black pepper (PEPBW)
Crackers, or a toasted Baguette
Preheat oven to 220C.
Blanch spinach in a pot of boiling water, then drain into a clean tea towel. Squeeze as much of the water out as possible, then chop roughly. Add spinach to large mixing bowl.
Sauté onion and garlic in canola oil for 5 minutes or until soft and translucent. Add this to your spinach.
Add feta, cream cheese, sour cream, parmesan, artichokes and black pepper to your bowl and mix thoroughly.
Scrape this mixture into a small baking dish (approximately 15cm x 15cm) and spread out evenly.
Bake for 20 - 25 minutes until golden brown.
Remove from the oven and allow to cool slightly before serving with the crackers.
This dip is best eaten immediately - this shouldn’t be any issue though!
Ingredients you can buy here:
|Product Code||Title||Price||Add to Lists||Add to Order||In Stock|
|SPINL||Spinach whole leaf 50gm portions frozen (36) iqf||$0.00|
|CANOIL1||Canola oil essente||$0.00|
|GARLCR||Garlic crushed essente||$0.00|
|FETA||Feta cheese 50+ (german white) tetra pack||$0.00|
|PHIC||Cream cheese philiadelphia||$0.00|
|CHEPPA||Parmesan cheese powder alpine||$0.00|
|ARTIMS||Artichoke hearts quartered & marinated cohevi||$0.00|
|PEPBW||Peppercorns black whole asta||$0.00|