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Creamy artichoke and spinach dip
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Prep Time:
45 minutes
Cook Time:
2 minutes
Total Time:
47 minutes
Try this weekend: A creamy dip paired perfectly with crispbread while watching the game.
Ingredients:
  • 1/2 bunch English spinach, leaves roughly chopped (to give 1 1/2 cups)
  • 2-3 marinated artichoke hearts (100g total), roughly chopped
  • 1 small garlic clove, crushed
  • 60.00 ml finely grated Pecorino Romano (see note)
  • 2 tsp finely chopped flat-leaf parsley
  • 120g ricotta
  • 36.40 gm extra virgin olive oil, plus extra to drizzle
  • Crispbread, to serve
Instructions:
  • Place the chopped spinach leaves in a saucepan of boiling salted water for 1-2 minutes until wilted. Drain, cool slightly, and squeeze out excess water. Set aside to cool completely.
  • Combine artichokes, garlic, lemon juice, pecorino, and parsley in a food processor. Pulse until finely chopped. Add ricotta and spinach and pulse until combined. While running, slowly pour in oil until smooth, scraping sides with a spatula if necessary. Season to taste. Transfer to a bowl, drizzle with extra oil, and serve with crispbread and antipasto.

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