Spinach and Artichoke Dip
Simple to make yet deliciously creamy and best for crostinis or vegetable chips!
Ingredients
Spinach and Artichoke Dip Preparation
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Olive Oil 30 ml
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Spinach leaves, washed and trimmed 100 g
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Artichokes, canned 100 g
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Cream Cheese 150 g
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Parmesan cheese, finely-grated 30 g
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Black Pepper, freshly ground 5 g
Preparation
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Spinach and Artichoke Dip Preparation
- Heat olive oil in a sauté pan
- Add garlic and sauté until fragrant
- Add spinach
- Season with Knorr Aromat Seasoning Powder
- Add the artichokes, cream cheese, and Lady's Choice Real Mayonnaise
~Season with parmesan cheese and black pepper - Store in the chiller until serving time
- Keeps in the chiller for up to 4 days
- May be heated in a microwave oven as a hot dip
