Ingredients
- 320 grams baguette bread (1 baguette specified)
- Marinated mixed olives, to serve
- Prosciutto, thinly sliced to serve
- FOR SPINACH & ARTICHOKE DIP
- 1 tablespoon olive oil
- 150 grams spinach (baby leaves)
- 2 cloves garlic, crushed
- Salt, to taste
- Pepper, to taste
- 250 grams cream cheese (chopped, at room temperature)
- 1/4 cup low-fat sour cream
- 300 grams artichokes ( tub char-grilled marinated artichokes in oil, drained)
- 1/2 cup finely grated parmesan cheese
- 2 green spring onions, finely sliced
- 2 teaspoons lemon juice
How to Make
-
Step 1: Thinly slice baguette and cook on a heated, lightly oiled barbecue grill plate over a medium to high heat for about 1 to 2 minutes, on each side or until lightly charred.
-
Step 2: To make dip, heat oil in a medium non-stick frying pan over a medium heat and add spinach and garlic and cook, stirring until wilted and season with salt and pepper and then let it cool.
-
Step 3: Process cream cheese, cream, artichokes and parmesan in a food processor until mixture forms a rough paste and then add spinach mixture, onions and juice and process until combined.
-
Step 4: Transfer to a serving bowl and cover and refrigerate.
-
Step 5: Serve dip with baguette, olives and prosciutto.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.