Spinach & Artichoke Dip

made with love
Roza's Gourmet
Print Recipe
Spinach & Feta Artichoke Dip
Course Dinner
Prep Time 20 mins
Cook Time 20-30 mins
Servings
8 person
Ingredients
  • 1 jar Roza's classic mayonnaise
  • 1 can of artichoke hearts in water, drained, thinly sliced and patted dry
  • 280 grams packaged of frozen spinach, thawed, chopped and wrung dry in a clean kitchen towel
  • 100 grams finely grated fresh Parmesan
  • 180 ml sour cream
  • 65 grams lightly toasted pine nuts
  • 65 grams crumbled feta cheese
  • Zest of 1 lemon
  • 1 tablespoon freshly squeezed lemon juice
Course Dinner
Prep Time 20 mins
Cook Time 20-30 mins
Servings
8 person
Ingredients
  • 1 jar Roza's classic mayonnaise
  • 1 can of artichoke hearts in water, drained, thinly sliced and patted dry
  • 280 grams packaged of frozen spinach, thawed, chopped and wrung dry in a clean kitchen towel
  • 100 grams finely grated fresh Parmesan
  • 180 ml sour cream
  • 65 grams lightly toasted pine nuts
  • 65 grams crumbled feta cheese
  • Zest of 1 lemon
  • 1 tablespoon freshly squeezed lemon juice
Instructions
  1. Place your oven rack in the center position and pre-heat the oven to 220°C
  2. In a mixing bowl, stir together the artichoke hearts, spinach, mayonnaise, sour cream, lemon zest and juice, the pine nuts, black pepper, salt, and 1/2 cup of the Parmesan cheese.
  3. Rub the inside of a small baking dish with the crushed garlic, then discard the clove. Pour the mixture into the dish and spread top an even thickness, sprinkle the top with the remained 1/4 cup of parmesan and the crumbled feta.
  4. Bake until the top browns and the dip heats through about 20-30 minutes. Remove from the oven and let cool slightly before serving with pita chips, or the crackers of your choice.
  5. Enjoy!
Recipe Notes

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