Baked Hot Spinach and Artichoke Dip with Gruyere

What you need

• 225 g (8 oz) cream cheese, softened
• 120 g (1/2 cup) sour cream
• 60 ml (1/4 cup) mayonnaise
• 280 g (10 oz) frozen chopped spinach, thawed
• 1 can (14 oz can) artichoke hearts, 400 g can, drained
• 3 cloves garlic, minced
• 60 g (2 oz) Parmesan, finely grated
• 100 g (3.5 oz) Gruyere, grated
• 1 pinch cayenne pepper, optional
• salt, to taste
• black pepper, freshly ground, to taste
• tortilla chips, or toasted baguette slices, for serving

Method

Restated from the original video

1. 1

   Heat the oven to 180 °C (350 °F). Have a 20 cm (8 in) baking dish ready.

2. 2

   Wrap the spinach in a clean kitchen towel and wring out as much water as you can. Chop it finely.

3. 3

   Drain the artichoke hearts, pat them dry and chop them coarsely.

4. 4

   Beat the cream cheese, sour cream and mayonnaise in a large bowl until smooth.

5. 5

   Stir in the garlic, cayenne, the Gruyere and half of the Parmesan. Season with salt and black pepper.

6. 6

   Fold in the spinach and artichokes until evenly mixed.

7. 7

   Spread the dip in the baking dish and scatter the rest of the Parmesan over the top.

8. 8

   Bake until the edges bubble and the top is golden, 25-30 min.

9. 9

   Let it stand for 5 min, then serve warm with tortilla chips.

Imported from crunchtimekitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.