I first tried this dip at the end of the 90’s when I was working as a Professional Dancer in America. Here is my version which I’ve played with over the years. You can use different cheeses such as pecorino (for a true veggie version) provolone or mozzarella. I love the flavour of Parmesan the best, so here is my favourite version. Let me know what you think?⠀
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INGREDIENTS ⠀
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230g of fresh spinach ⠀
400g Can or jar of artichokes drained and chopped ⠀
4 cloves of garlic crushed ⠀
1 250g tub of cream cheese ⠀
1 tablespoon Tims Dairy Yogurt ⠀
4 tablespoons of grated Parmesan ⠀
Salt/pepper ⠀
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METHOD ⠀
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Sizzle the garlic in a little olive oil for 1 minute. Stir in the spinach and wilt down. Season generously.⠀
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Add the artichokes and cream cheese and warm through. Once hot add the Parmesan and stir in until melted. Serve immediately with crusty bread.⠀
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