Serves: 4
Course: Dinner
Cooking Time: 15 mins
Prep Time: 10 mins
Ingredients
- 200g full-fat cream cheese
- 150g sour cream
- 100g finely grated Parmesan cheese
- 2 tbsp premade mayonnaise
- ½ a clove of garlic, grated
- Salt and pepper to taste
- 1 x 200g bag of washed spinach, wilted and squeezed of excess water
- 3 tbsp sliced jalapeño (from a jar)
- 100g artichokes in oil (from a jar)
- For the crostini:
- ½ baguette (this can be stale or frozen)
- Olive oil and sea salt to dress
- Begin by preheating your oven to 200 degrees.
- Start by mixing together the cream cheese, sour cream and mayonnaise in a bowl. Season this with the parmesan cheese, garlic, salt and pepper.
- Place the spinach, jalapeño slices and artichoke on a chopping board and run your knife through them until they’re roughly diced. Fold this through the cream mix and adjust the seasoning again before placing in a shallow, oven proof dish. The mix needs to be almost level with the rim of the dish.
- Place the dip in the oven and cook for 12 to 15 mins until golden brown on top and bubbling. Allow to rest for five mins before serving.
- While the dip is in the oven, thinly slice the leftover baguette and place on a baking tray, drizzle with olive oil and sea salt and cook for 12 mins in the oven until golden brown on both sides.
- Serve the crostini alongside the warm dip.
[ Mark Moriarty’s new year recipe for chicken honey and soy with brown rice and mirinOpens in new window ]
