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