Summer feasting isn’t complete without fresh and tasty dips to enjoy with your favourite snacks. Give this artichoke and spinach dip a try.

SERVES 4–8 // COOKING TIME 40 min

INGREDIENTS
Olive oil
100 g baby spinach
1 clove garlic, peeled and crushed
150 g marinated artichoke hearts, drained
½ cup cream cheese
½ cup sour cream
2 tbsp mayonnaise
1 tbsp honey
Zest of 1 lemon
Salt and pepper

METHOD
1. Heat a glug of oil in a pan over medium heat. Fry the baby spinach and garlic for 2–3 minutes, until the spinach has completely wilted.
2. Place the spinach and garlic, artichokes, cream cheese, sour cream, mayonnaise, honey and lemon zest in a food processor. Pulse until the mixture is almost smooth (there should still be some small chunks of spinach and artichoke).
3. Season with salt and pepper, transfer to a bowl, cover with cling film and refrigerate for 30 minutes to set slightly.

Recipe & styling: Luisa Hayes
Photography: Andreas Eiselen/HMimages.co.za

The post Artichoke and spinach dip appeared first on MyKitchen.