Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 4 people
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 1 baguette, day-old, thinly sliced
- 1tablespoons plain flour
- 150grams Gruyère cheese, grated
- 1 pinch freshly ground black pepper
- 1 1/2tablespoons olive oil (save 1/2 tbs for brushing)
- 25grams unsalted butter
- 2 garlic cloves, crushed
- 175grams baby spinach
- 175grams artichoke hearts preserved in oil (drained weight)
- 200grams cream cheese
- 50grams Parmesan cheese, finely grated
- 100grams soured cream
Description
This rich, creamy dip is delicious served warm with home-made bruschetta orsimple sliced baguette.
Method
Step 1 of 5
Preheat the oven to 180ºC. Spread out the slices of baguette in a single layer over 1 or 2 baking trays and brush them on both sides with a little oil. Bake them in the top of the oven for about 5 minutes on each side, until they are golden brown and crispy. Set aside to cool.
Step 2 of 5
Melt the butter and oil in a large saucepan over a medium heat. Add the garlic and cook for 2 minutes, until golden. Add the spinach and continue to cook for 2-3 minutes, stirring constantly, until the spinach wilts. Place the spinach in a sieve and press down with the back of a spoon to remove any excess liquid. Let it cool, then roughly chop it.
Step 3 of 5
Rinse the artichokes under cold running water and pat them dry. Roughly chop them and set them aside. Place the cream cheese, Parmesan, soured cream, flour, and 100g of the Gruyère cheese in a food processor and process until smooth.
Step 4 of 5
Add the spinach and artichokes to the mixture, season with pepper, and pulse briefly until the mixture is well combined, but with small chunks of vegetables still visible.
Step 5 of 5
Pour the mixture into individual ramekins or a 20cm ovenproof baking dish. Scatter with the remaining Gruyère cheese and bake at the top of the oven for 25-30 minutes, until the top is golden brown and the cheese is bubbling on the sides. Allow to cool for 10 minutes before serving with the baked baguette.
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