One of those instant classics in restaurants this Artichoke and Spinach dip is an easy way to create an impressive appetiser or for a casual late night movie snack.  It’s great as an alternative dip to those plastic cheese and ranch processed ones you pay for and you get a good serving of some greens into your diet – can’t go wrong.

Time:

About an hour and 15 minutes

Serves:

12

Good for:

• Impressive appetiser
• Chip dip
• Late night snack

Ingredients:

• 4 cloves of garlic
• 1 (10-ounce) package of frozen chopped spinach
• 1 (14-ounce) can of artichoke hearts
• 1 (10-ounce) jar of Alfredo-style pasta white sauce
• 1 cup of shredded mozzarella cheese
• 1/3 cup of grated Parmesan cheese
• ½ (8 ounce) package of soft cream cheese

Kitchen things you’ll need:

• 8 x 8 Baking dish
• Spatula
• Grater (if cheeses are not shredded and grated)
• Serving bowl

Making it:

• Thaw and drain the chopped spinach package
• Drain and chop the artichoke hearts
• Preheat oven to 350 degrees F (175 degrees C)
• Put the garlic in the baking dish and back for 20-30 minutes until soft.
• Remove it and let it cool, squeeze the soft garlic and remove the skin.
• In the baking dish spread the roasted garlic, spinach, artichoke hearts, and the white pasta sauce with the mozzarella, Parmesan and cream cheese.
• Bake in the oven for 30 minutes until the cheeses are melted and start to bubble.

Tips/notes:

• Garnish with cayenne pepper for an extra kick
• Alternatively garnish with thyme, roasted pine nuts or Middle Eastern Za’taar
• Serve it warm – makes a big difference
• Have some baked pita or packaged chips served with it on the side, you can even use croutons, pieces of stale bread or some veggie sticks.