Ingredients

The following ingredients have 4 Servings
  • 400 g / 14 oz artichoke hearts in brine (, drained (Note 1))
  • 250 g / 8 oz frozen chopped spinach (, thawed (Note 2))
  • 250 g / 8 oz Philadelphia cream cheese ((Note 3))
  • 1 tsp garlic powder ((or 2 garlic cloves, minced))
  • 1/3 cup mayonnaise ((Note 4))
  • ½ cup sour cream or yoghurt ((full fat recommended))
  • 1 cup grated cheese (, any with flavour like Cheddar, Colby, Tasty Cheese (Australian) (Note 5))
  • ½ cup grated parmesan cheese
  • Salt and pepper to taste

Instruction

  • Roughly chop the artichokes.
  • Squeeze excess liquid out of spinach. Either use paper towels or a clean dishtowel, or my method is to use a colander and press liquid out using a wooden spoon.
  • Place cream cheese in a large heatproof bowl. Microwave in 2 x 30 second bursts or until softened. Mix until smooth.
  • Add remaining ingredients. Mix until just combined (don’t overmix vigorously, otherwise you’ll smush the artichokes and spinach).
  • Warm in microwave to your taste. Adjust salt and pepper to taste.
  • Best served warm but terrific served at room temperature too! Serve with your favourite crackers, vegetable sticks and chips.