Spinach Artichoke Dip Delight (Print Version)

# Ingredients:

→ Vegetables

01 - 400 g artichoke hearts in brine, drained
02 - 250 g frozen chopped spinach, thawed

→ Dairy

03 - 250 g Philadelphia cream cheese
04 - 1 cup grated cheese, such as Cheddar, Colby, or Monterey Jack
05 - ½ cup grated parmesan cheese
06 - ½ cup sour cream or full-fat yoghurt

→ Condiments

07 - 1/3 cup mayonnaise

→ Seasonings

08 - 1 tsp garlic powder or 2 minced garlic cloves
09 - Salt and pepper, to taste

# Instructions:

01 - Roughly chop the drained artichoke hearts.
02 - Squeeze excess liquid out of the thawed spinach using paper towels, a dishtowel, or a colander with a wooden spoon.
03 - Place the cream cheese in a large heatproof bowl and microwave for two 30-second intervals, or until softened. Mix until smooth.
04 - Add all remaining ingredients to the bowl and mix until just combined. Avoid overmixing to preserve the texture of the artichokes and spinach.
05 - Warm the mixture in the microwave to your preferred temperature. Adjust salt and pepper to taste.
06 - Serve the dip warm or at room temperature with crackers, vegetable sticks, or chips.

# Notes:

01 - For added tang and less mess, use artichoke hearts in brine rather than oil. For a more indulgent dip, artichokes marinated in olive oil are an optional choice.
02 - Using branded frozen spinach helps retain its texture and reduces loss during liquid removal.
03 - This recipe can be refrigerated for up to 4 days or frozen for longer storage. Thaw and reheat thoroughly before serving. If using fresh garlic, consume within 3 days.

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