Spinach & Artichoke Dip

Our Islington chef Florrie Kickham shares her recipe for a hearty winter dip.

Ingredients:

• 1 Shallot (finely diced)

• Olive Oil

• Sherry Vinegar

• 1 bag of Spinach

• 1 tin of Artichoke Hearts

• 50g Parmesan

• 150g Cream Cheese

• 1/2 bunch of Basil

• Zest of 1 Lemon

Method:

Sauté the shallot in an oven safe pan with some olive oil until translucent.

Next drain the tin of artichokes and chop into bite size pieces. Add the garlic and artichokes to the pan and cook until fragrant and slightly coloured.

Add your sherry vinegar and reduce. Then add the spinach and cream cheese, before seasoning to taste (remembering you’re going to top this with salty parmesan).

Sprinkle on the lemon zest, basil and parmesan then pop in oven for 8 minutes or until bubbling.

Serve with some crisps (the partitas truffle crisps from Pophams Home & Pantry are particularly good with this!) , with some crudités, or on straight on some toast for a warming and indulgent weeknight dinner.