Hot Artichoke Dip


by David Frenkiel

Hot Artichoke Dip


The dip

  • 2 garlic cloves
  • 150 g marinated artichoke hearts in oil
  • 1 tsp chili flakes
  • 30 g fresh spinach
  • 1 x 150 g jar Stockeld Spread
  • 100 ml vegan mayo
  • 1 lemon, zest
  • Flaky salt
  • Black pepper 

To serve

  • Chips, bread or vegetable sticks
  • Heat the oven to 200 °C.
  • Peel and slice the garlic and add to an oiled oven-proof pan on low-medium heat.
  • Drain and chop the artichokes and add to the pan along with the chili flakes.
  • Chop the spinach, add to the pan and let cook for about a minute.
  • Add mayo, spread, lemon zest and salt and pepper to taste. Stir together until creamy.
  • Transfer the pan to the oven and bake for 15-20 minutes.

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