Spinach Artichoke Dip

400 g / 14 oz artichoke hearts in brine (, drained (Note 1))

250 g / 8 oz frozen chopped spinach (, thawed (Note 2))

250 g / 8 oz Philadelphia cream cheese ((Note 3))

1 tsp garlic powder ((or 2 garlic cloves, minced))

⅓ cup mayonnaise ((Note 4))

½ cup sour cream or yoghurt ((full fat recommended))

1 cup grated cheese (, any with flavour like Cheddar, Colby, Tasty Cheese (Australian) (Note 5))

½ cup grated parmesan cheese

Salt and pepper to taste

Roughly chop the artichokes.
Squeeze excess liquid out of spinach. Either use paper towels or a clean dishtowel, or my method is to use a colander and press liquid out using a wooden spoon.
Place cream cheese in a large heatproof bowl. Microwave in 2 x 30 second bursts or until softened. Mix until smooth.
Add remaining ingredients. Mix until just combined (don’t overmix vigorously, otherwise you’ll smush the artichokes and spinach).
Warm in microwave to your taste. Adjust salt and pepper to taste.
Best served warm but terrific served at room temperature too! Serve with your favourite crackers, vegetable sticks and chips.

Course🍤Appetizer

Diets🥕Vegetarian...

Category🫕Dip

Cuisine🇺🇸American

Occasions🤝Gathering🎊Party

Season🔁Year-round

DifficultyEasy ⏰ 30m