If you've never had spinach and artichoke dip with cocktail onions, you're missing out. This creamy dip gets another dimension of tangy flavour which makes it incredibly moreish. Try it!
Ingredients
1 tbsp olive oil
2 cloves garlic, crushed
150g baby spinach leaves
1 tsp salt
250g cream cheese, chopped
½ cup (125ml) sour cream
¼ cup (75g) whole egg mayonnaise
½ cup (50g) grated parmesan
1 ½ cup (150g) grated mozzarella
1 x 175g jar marinated artichokes, drained and coarsely chopped
1 x 150g jar Rosella White Cocktail Onions, drained and coarsely chopped
Crusty bread and baby vegetables to serve
Method
Heat oil in a frying pan over medium heat and add garlic. Cook for 30 seconds and add spinach and salt. Cook, stirring until spinach has just wilted. Transfer to a bowl to cool
Warm cream cheese in the microwave in 30 second bursts until softened and easy to stir. Add sour cream, mayonnaise, parmesan, 1 cup of mozzarella, cooled spinach, artichokes and cocktail onions. Mix well to combine
Spoon into a 4-cup oven-proof serving dish and top with remaining mozzarella. Grill under a medium heat for 8-10 minutes or until the top is golden and bubbling. Serve immediately with toasted crusty bread and baby vegetables
Tips & Hints
To make this ahead, prepare up to step 3 but do not grill. Cover with plastic wrap and keep in fridge until needed. Grill under medium heat for 10-12 minutes or until golden, bubbling and heated through.
