Cheesy Spinach and Artichoke Dip

• vegetable oil↗

  for the pan

• spinach↗300g chopped frozen g

  defrosted

• soft cheese↗250g g
• sour cream↗150ml ml
• mayonnaise↗100g g
• garlic cloves↗2 large

  finely grated

• vegetarian hard cheese↗75g g

  grated

• mozzarella↗100g grated g
• vegetarian cheddar↗100g grated g
• artichokes2 x 280g jars

  drained and coarsely chopped

• tortilla chips

  and croutons of your choice for serving

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C/160 °C fan/gas 4. Lightly oil a small baking dish. Transfer the thawed spinach into a sieve set over a bowl and press with the back of a large spoon to remove as much liquid as possible. Set aside.

2. 2

   Beat the soft cheese, sour cream and mayonnaise in a medium bowl until smooth. Add the garlic cloves, most of the cheeses, all the spinach and the artichokes. Season with black pepper and gently mix everything together.

3. 3

   Spread the mixture into the baking dish and sprinkle the remaining cheese on top. If desired, store covered in the fridge for up to one day. Bake for 25–30 minutes until bubbles form and a golden crust appears. For a crunchier top, broil under a hot grill for the last few minutes. Let stand for 5 minutes, then serve with tortilla chips and croutons.