Warm artichoke, kale and rocket cheesy dip

Australian Women’s Weekly NZ - - CONTENTS -

SERVES 12-15 PREP TIME 2 MIN­UTES COOK TIME 15-20 MIN­UTES

This is al­ways pop­u­lar – a warm dip full of healthy in­gre­di­ents that is par­tic­u­larly nice in win­ter when a reg­u­lar chilled dip might not quite de­liver the wow fac­tor.

400g can or jar of artichoke hearts in oil or brine, drained 250g cream cheese 1 cup may­on­naise 100g bag baby spinach and kale leaves 1 cup grated parme­san or tasty cheese salt and freshly ground black pep­per, to taste

1 Pre­heat oven to 180°C. 2 Place all the in­gre­di­ents in a food pro­ces­sor. Run the ma­chine un­til coarsely chopped and mixed, but not com­pletely puréed smooth. Pour into an oven­proof dish and heat for 15–20 min­utes, un­til warmed and just start­ing to brown on the top. 3 Serve with chunks of crusty bread, crack­ers, cros­tini, pop­padoms or veg­etable cru­dités.

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