Spinach and Artichoke Dip

Method

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1. Pile the thawed spinach into the middle of a clean tea towel, gather the corners, and wring it over the sink as hard as you can manage. Keep going until nothing more comes out — you should extract well over a cupful.

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2. Squeeze the artichoke hearts in kitchen paper too, then chop them.

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3. Heat the oven to 190°C / 375°F.

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4. Beat the cream cheese, soured cream, mayonnaise and garlic together until completely smooth.

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5. Fold in the spinach, artichokes, half the mozzarella, half the Parmigiano, the salt, pepper, chilli flakes and lemon juice.

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6. Spread into a 1.5 litre baking dish and scatter the remaining cheeses over the top.

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7. Bake 22 to 25 minutes, until bubbling at the edges and golden in patches.

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8. Rest 5 minutes, then serve hot with things to scoop it up.

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Chef’s Tips

• Wring the spinach until your hands hurt. Everything else is easy; this is the recipe.
• Softened cream cheese, genuinely at room temperature. Cold cream cheese leaves lumps that never smooth out.
• Assemble ahead and refrigerate; add 8 minutes to the bake from cold.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Tortilla chips or toasted sourdough
• Celery and carrot sticks
• A cold lager

Storage & Reheating

Refrigerated for 4 days. Reheat covered at 180°C for 15 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.