Spinach and Artichoke Dip

Instructions

1. Step 1

   Preheat the oven to 190°C.

   Cookware: baking dish

2. Step 2

   Drain and chop the artichoke hearts. Squeeze the thawed spinach thoroughly, then combine both in a large mixing bowl.

   Ingredients used: 240.0 gr Artichoke Heart, 280.0 gr Spinach

   Cookware: colander, cutting board, knife, mixing bowl

3. Step 3

   Add the cream cheese, sour cream, mayonnaise, Parmesan, garlic, salt, and black pepper. Stir until evenly combined.

   Ingredients used: 225.0 gr Cream Cheese, 3.0 gr Fine Salt, 8.0 gr Garlic, 1.0 gr Ground Black Pepper, 120.0 ml Mayonnaise, 60.0 gr Parmesan Cheese, 120.0 ml Sour Cream

   Cookware: mixing bowl, rubber spatula

4. Step 4

   Fold 85 gr of the mozzarella into the dip mixture.

   Ingredients used: 85.0 gr Mozzarella

   Cookware: mixing bowl, rubber spatula

5. Step 5

   Spread the mixture evenly in the baking dish and scatter the remaining 30 gr mozzarella over the surface.

   Ingredients used: 30.0 gr Mozzarella

   Cookware: baking dish, rubber spatula

6. Step 6

   Bake at 190°C until the dip is hot, bubbling around the edges, and lightly browned on top.

   Timer: 20 min (fixed)

   Cookware: baking dish

7. Step 7

   Let the dip rest briefly before serving warm.

   Timer: 5 min (fixed)

   Cookware: baking dish