Artichoke & Spinach Dip

    • 340g bottled marinated artichokes
    • 250g thawed frozen chopped spinach
    • 1/2 cup (120g) sour cream
    • 1/4 cup (75g) mayonnaise
    • 3/4 cup (60g) coarsely grated Pecorino Romano Cappato Nero
    • 1 clove garlic, crushed

    A fast AFL Grand Final dip using Pecorino Romano.

    • Preheat oven to 200°C. Rinse and drain artichokes; chop coarsely.
    • 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.
    • Serve immediately.

    Our products used in this recipe