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.
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.
3 Add and mix
Add the sour cream and mayonnaise to the pan. Crumble in the feta cheese. Season with black pepper. Mix well.
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.
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.
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.
Prep ahead until step 4, cover with cling film and store in the fridge until ready to bake.
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