You’ve probably ordered such an appetizer in a pub, full of spinach and artichokes sweating with cheese. Here’s a version you should love: cream cheese, vegetables and parmesan. Serve with slices of toasted baguette for an unmitigated delight.

8 servings

Now, let’s begin O! Recipes Show and dive into the ingredients that make this recipe so special:

Ingredients

• 15 mL (1 tbsp.) butter
• 15 mL (1 tbsp.) olive oil
• 140 g (5 oz.) baby spinach
• 225 g (8 oz) cream cheese, room temperature
• 125 mL (½ cup) mayonnaise
• 125 mL (½ cup) sour cream
• Juice of 1 lemon
• 1 can (14 oz.) artichokes in water or oil, rinsed and drained
  

• 250 mL (1 cup) grated Parmesan cheese, more for garnish
• 2 to 3 cloves of garlic, chopped
• Pinch of cayenne pepper
• Salt and freshly ground pepper
• 15 mL (1 tbsp.) chopped parsley, for garnish
• 1 baguette, sliced, toasted and brushed with olive oil

Time to get cooking! Follow these simple steps!

HOW TO :

Preheat oven to 375°F (190°C). Butter a small baking dish with 15 mL (1 tbsp.) of butter.

Heat olive oil in a large skillet over medium heat. When oil is hot, add spinach and cook, stirring often, until spinach begins to fall. Allow to cool. Chop and spin them with your hands.

In a large bowl, mix cream cheese, mayonnaise, sour cream and lemon juice with a hand mixer until smooth. Stir in spinach, artichokes, Parmesan cheese, garlic, cayenne pepper, salt and pepper to taste.

Transfer to baking dish. Sprinkle with remaining Parmesan cheese. Bake for 15 to 20 minutes or until lightly browned. Garnish with parsley and serve with slices of toast.

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