Hot Spinach and Artichoke Dip with Parmesan and Mozzarella
Inspired by techniques from America's Test Kitchen, Serious Eats and NYT Cooking.
Spinach is wilted with garlic and stirred with cream cheese, artichokes, mayonnaise, soured cream, lemon zest, mozzarella and Parmesan, then baked until bubbling and golden.
Always check the labels of the products you use.
Method
- 1
Heat the oven. Heat the oven to 190 °C (170 °C fan).
- 2
Wilt the spinach. Heat the oil in the pan over medium-high heat. Add the garlic for 30 seconds, then the spinach a handful at a time. Cook 3-4 minutes until the liquid has evaporated. Tip into the bowl.
- 3
Mix. Stir the cream cheese into the warm spinach until melted, then mix in the artichokes, mayonnaise, soured cream, lemon zest, mozzarella, 45 g Parmesan, pepper and cayenne.
- 4
Bake. Spread in the baking dish, top with the remaining Parmesan and bake 22-25 minutes until bubbling, golden and 74 °C in the centre.
- 5
Toast. Meanwhile toast the baguette slices on a tray in the oven for 6-8 minutes until crisp.
- 6
Serve. Rest the dip 5-10 minutes and serve hot with the toasts.
Storage
Refrigerate leftovers within 1 hour and eat within 3 days. Reheat once until piping hot (74 °C).
EU nutrition claims
- Source of protein: 3.3 g protein per 100 kcal, about 13% of energy (needs ≥ 12%)
- Low sugars: 3.2 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 97 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
1.5 g per serving
3 % of the 50 g daily maximum · 6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large frying pan
- wooden spoon
- clean tea towel for squeezing
- large bowl
- box grater
- 2-litre baking dish
- baking tray
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 373 kcal |
| Protein | 12.4 g |
| Carbohydrate | 22.6 g |
| of which sugars | 3.1 g |
| of which free sugars | 1.5 g |
| Fat | 26.7 g |
| of which saturates | 10.9 g |
| Fibre | 2.9 g |
| Salt | 1.44 g |
Protein per 100 kcal
3.3 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
