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4
SPINACH ARTICHOKE DIP
Preparation time:
40 minutes
Ingredients:
1 can (400g) artichoke hearts, drained
300g chopped spinach, defrosted and well drained
1 garlic clove
1 cup grated Parmesan cheese
⅔ cup sour cream
⅓ cup mayonnaise
Method:
1. Place artichoke hearts, spinach and garlic in large work bowl with S blade.
2. Pulse until artichokes are coarsely chopped and mixture is blended.
3. Scrape sides of bowl and add remaining ingredients. Mix until well blended.
4. Spoon dip into a 22cm pie plate or quiche dish.
5. Bake in 190°C oven 20 to 30 minutes or until hot.
Makes 2 ⅔ cups
TIPS:
Dip may be made ahead, covered and store in refrigerator up to 24 hours before baking. Add
extra baking time to make sure dip is heated through. Serve with tortilla chips, bread cubes or
assorted cut up raw vegetables.
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