INCREDIBLE Spinach & Artichoke Dip

Spinach Artichoke Dip is one of the most deliciously crowd pleasing dips. Perfect for a party, viewing party, gathering or pot luck this makes a large serve of cheesy, creamy vegetarian dip. This is all mixes together in a bowl in around minutes so it's easy (but doesn't taste easy!). Plus try my easy home made tortilla chips for that extra special touch! This is a pushy recipe Dear Reader.

This Spinach Artichoke Dip is based on the one that I ate at the Cheesecake Factory in Hawaii. This dip is one of their most popular items and once I tried it I knew why. This dip is made with a blend of four cheeses and is so moreish. But did you know that is super easy to make? It's just stir and bake and you can elevate it by making your tortilla chips while it bakes!

Tips For Making Spinach Artichoke Dip

1 - This isn't a fancy Spinach Artichoke Dip recipe, it is simple. We use tinned artichoke hearts and frozen spinach to make it. But if you want to use fresh you can too!

2 - You can make this Spinach Artichoke Dip up to 2 days ahead of time and just keep it in the fridge in an airtight container ready to bake.

3 - If you are bringing this dip to a pot luck, place it in an oven proof skillet or dish and cover. Then when you get to your destination, bake it for 25 minutes in the oven so that it comes out hot and fresh with gooey cheese strings.

4 - I kept a little bit to test it out and you can microwave it the next day and then eat it. Or it's delicious cold too! Use it to spread on a sandwich instead of mayonnaise or cheese.

5 - I use this vinegar salt on the tortilla chips and I swear by it. If you add one condiment this year to your lineup make it this. I use it on so many things!

6 - If you've got someone that doesn't like artichoke, don't mention it to them. They may not even be able to tell that there is artichoke if you chop it up finely!

• 8 Layer Dip
• Hot Salmon Rillettes
• Hot Crab & Artichoke Dip
• Hot & Cold Tuna Chilli Dip
• Hot 'N Cheesy Chorizo Dip

I only say this last point about hiding it from people that don't love artichokes because we made this on the long weekend when Laura and her boyfriend Lima Lima Delta came over. This nickname is because he is in the Navy and he taught us a new phrase. A Lima Lima Delta is international Navy code for a "Little Lie Down" that they say to each other when they want to go for a nap on board the ship.

This was our first time meeting LLD although we've said hello on face time before. I thas been so long that we joked that he doesn't really exist and that she was just hiring someone to play his part. But even then I already knew a lot about him and one important thing is that he can eat and that's essential for me. They have also moved into a house together with his dog Archie.

We were doing a little demo of our Gozney pizza oven because they are thinking of buying one since they are now living together. We made puffy bread and pizzas with this dip to dip the pizza crusts in. Laura also doesn't eat a lot of meat so the dip was for her.

"Don't tell him that it has artichoke in it, he hates artichoke!" she whispered to me. Because while this dip has plenty of spinach and artichoke in it, it doesn't taste like it. Also the lime that I use in it (which I don't think they use at the Cheesecake factory) lightens it up so that it tastes less rich.

And LLD did not notice a thing! He really enjoyed this dip and I promise that you won't really be able to tell that it is full of vegetables!

So tell me Dear Reader, is there an ingredient that you will avoid eating?

Spinach Artichoke Dip

An Original Recipe by Lorraine Elliott

Preparation time: 15 minutes

Cooking time: 25 minutes

• 125g/4ozs cream cheese
• 80g/2.8ozs mayonnaise
• 80g/2.8ozs grated mozzarella (120g/4ozs if you want more cheese strings)
• 80g/2.8ozsz sour cream
• 60g/2ozs grated cheddar cheese
• 60ml/2flozs pure or thickened cream
• 1/2 cup/40g/1.4ozs grated parmesan
• 400g/14oz tin artichoke hearts (around 220g/7.7ozs drained weight), roughly chopped
• 250g packet frozen spinach (around 150g/5ozs drained weight), pressed down in a sieve to remove water
• 40g/1.4ozs green onions, sliced
• 3 cloves garlic, crushed
• 2 teaspoons lime zest
• 2 teaspoons lime juice

Tortilla chips

• 180g/6ozs (around 8-10) white corn tortillas (small ones)
• Oil for deep frying
• Vinegar salt or salt

Step 1 - Preheat oven to 160C/320F fan forced. Place the cream cheese in a large microwave safe bowl and heat for 20 seconds in the microwave to soften it. Then mix in the rest of the ingredients (mayonnaise, mozzarella, sour cream, cheddar cheese, cream, parmesan, artichoke hearts, spinach, green onions, garlic, lime zest and lime juice). Scoop into an oven proof dish or skillet and place on a baking tray and bake for 25 minutes turning halfway.

Step 2 - While it is baking make the tortilla chips. Cut each small corn tortilla into six wedges. Place enough oil in a large pot or deep fryer to deep fry chips (I use about an inch of oil). When the temperature reaches 160C/320F fry the tortilla pieces in for 2 minutes on each side. Drain on paper towels. Season liberally with vinegar salt. Serve the hot spinach and artichoke dip with these tortilla chips.