Artichokes, spinach, mozzarella and parmesan combine in this rich, cheesy, oozy, gooey dip - perfect for serving with crackers or crispbreads.
- 1 x 400g tin artichoke hearts, drained
- 300g spinach, washed
- 75g finely grated parmesan cheese
- 125g grated mozzarella cheese
- 1 tsp. lemon juice
- Salt and pepper
- 2 - 4 tbsp. grated parmesan to serve
Fry the spinach in a non-stick pan until wilted. Cool and squeeze out any excess moisture. Chop the artichoke hearts.
Preheat oven to 170C. Combine the artichok hearts, spinach, parmesan, mozzarella, lemon juice and salt and pepper and spoon into an oven-proof serving dish. Top with extra cheese.
Bake the dip for 15-20 minutes until warm all the way through and bubbling.