Easy Italian

Creamy artichoke and spinach dip

Name: Creamy artichoke and spinach dip
Prep time: 45 min
Cook time: 2 min
Total time: 47 min
Yield: 1 1/2 cups
Cuisine: /italian
Ingredients: 1/2 bunch English spinach, leaves roughly chopped (to give 1 1/2 cups); 2-3 marinated artichoke hearts (100g total), roughly chopped; 1 small garlic clove, crushed; 3 teaspoons lemon juice; 3 tablespoons finely grated Pecorino Romano (see note); 2 teaspoons finely chopped flat-leaf parsley; 1/2 cup (120g) fresh ricotta; 2 tablespoons extra virgin olive oil, plus extra to drizzle; Crispbread, to serve

1 rating

45m

02m

1 1/2 cups

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by Olivia Andrews

Recipe developer, food writer and food stylist

Oct 03, 2015

Whip up this creamy dip this weekend to enjoy with crispbread in front of the footy.

1/2 bunch English spinach, leaves roughly chopped (to give 1 1/2 cups)
2-3 marinated artichoke hearts (100g total), roughly chopped
1 small garlic clove, crushed
3 teaspoons lemon juice
3 tablespoons finely grated Pecorino Romano (see note)
2 teaspoons finely chopped flat-leaf parsley
1/2 cup (120g) fresh ricotta
2 tablespoons extra virgin olive oil, plus extra to drizzle
Crispbread, to serve

Method

1.

Blanch the chopped spinach leaves in a saucepan of boiling salted water for 1-2 minutes until wilted. Drain and allow to cool slightly, then squeeze out excess water. Set aside to cool completely.
2.

Place the artichokes, garlic, lemon juice, pecorino and parsley in a food processor and pulse until finely chopped. Add ricotta and spinach and pulse to combine. With motor running, gradually add oil until you have a smooth puree, scraping down sides with a spatula if needed. Season to taste. Transfer to a bowl, drizzle with extra oil and serve with crispbread and antipasto.