Artichoke spinach dip

Creamy and punchy, this spinach and artichoke dip works wonderfully with crunchy Turkish toast for a moreish share platter addition.

  • 30 mins cooking
  • Makes 2 Cup
  • Print


Artichoke spinach dip
  • 340 gram bottled marinated artichokes
  • 250 gram thawed frozen chopped spinach
  • 1/2 cup (120g) sour cream
  • 1/4 cup (75g) mayonnaise
  • 3/4 cup (60g) coarsely grated kefalotyri cheese
  • 1 clove garlic, crushed


Artichoke spinach dip
  • 1
    Preheat oven to 200°C/400°F. Rinse and drain artichokes; chop coarsely.
  • 2
    Combine artichokes with spinach, sour cream, mayonnaise, kefalotyri cheese and garlic in medium bowl. Transfer mixture to 2-cup (500ml) ovenproof dish; bake, covered, for 20 minutes.

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