Hot and Cheesy Artichoke and Spinach Dip

with Fresh Vegetables
Vegetarian
Low-Carb
Something different, something fun! Cook this one for a casual dinner party or a games night.
Cooking time: 30 min
Cals 787 · Prot 38 · Carbs 51 · Fat 52
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Ingredients
Number of People:

For dip

Brown onion
1 Piece
Garlic cloves
3 Pieces
Spinach
200 Grams
Artichoke hearts
130 Grams
Red pepper
1 Piece
Olive oil
2 Tbsp
Salt
0.5 Tsp
Sour cream
60 Grams
Mayonnaise
50 Grams
Feta cheese
100 Grams
Black pepper
0.5 Tsp
Grated cheddar
60 Grams
Grated mozzarella
60 Grams

To serve

Carrot
2 Pieces
Celery
2 Pieces
Large zucchini
1 Piece

Instructions

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1 Prep vegetables
Preheat the oven to 200°C/180°C fan. Peel and chop onion and garlic. Rinse and chop spinach. Chop artichoke hearts into small cubes. Chop the bell pepper.
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2 Fry vegetables
Heat a pan over a medium-high heat with a drizzle of olive oil. Once hot, fry the onion and bell pepper with a pinch of salt for 5 min. Add the garlic, spinach and artichoke. Stir for 2 min until the spinach is wilted. 
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3 Add and mix
Add the sour cream and mayonnaise to the pan. Crumble in the feta cheese. Season with black pepper. Mix well.
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4 Transfer and bake
Transfer the mixture to an oven dish. Sprinkle with the grated cheddar and the grated mozzarella. Bake in the oven for 15 min or until browned and bubbling. Let cool for 5 min before serving.
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5 Chop vegetables
Meanwhile, peel the carrots and slice them into thick sticks. Wash the celery and chop it into sticks. Wash the zucchini and cut it into thick sticks. 
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6 Serve
Serve the vegetables with the hot artichoke and spinach dip.
Tips for fussy eaters
If spinach isn't a favourite, make a separate batch and leave it out.
Pro tip
Prep ahead until step 4, cover with cling film and store in the fridge until ready to bake.

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