Hot Artichoke and Spinach Cheesy Dip
Not Without My Skillet
Not Without My Skillet
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  • 1 can (300 grams) Artichoke hearts (I’ve used Epicure bought at Nature’s Basket)
  • 1 bunch washed and chopped spinach
  • 1 onion, chopped fine and sauted in oil
  • 200 ml Amul cream
  • 100 grams Amul cheddar cheese (you can use gouda too)
  • 100 grams Go pizza cheese
  • 100 grams Brittania cream cheese (you can use Philadelphia cream cheese too)
  • 1 tablespoon ginger-garlic paste
  • Salt and pepper to taste
  • Served with Garlic toasts from Camy Wafers (these make your life so simple, they are perfect for making bruschettas or serving with dips)



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