Jillian's UK-tweaked Artichoke Spinach Dip from Brit's Pub in Minneapolis

Updated at: Thu, 17 Aug 2023 13:55:09 GMT

Step 1

Preheat oven to 180°C/350°F

Step 2

Drain artichoke hearts through a fine mesh colander and gently squeeze as much liquid out of the artichokes.

Step 3

Coarsely chop and set aside in the colander to allow any extra liquid that might remain to finish draining out (you want them as dry as possible without absolutely pulverising them by squishing them to death).

Step 4

Grate cheddar and mozzarella cheeses and set aside for later.

Step 5

Finely dice onion as small as you can without it actually becoming minced (although minced would probably be fine too).

Step 6

Gently sauté the onions and minced garlic in a frying pan with the olive oil until the onions are slightly translucent.

Step 7

Add a pile of spinach and wilt down, adding more until it is all wilted.

Step 8

Whilst still warm, place spinach into a large bowl and add the soft cheese, stirring with the spinach until it is melted into the spinach.

Step 9

Add the sour cream, dijon mustard, mayonnaise, artichokes, seasoned salt, pepper, smoked paprika, garlic granules, onion granules, and a pinch of sugar.

Step 10

Mix until well incorporated.

Step 11

Gently fold the cheddar and mozzarella into the mixture and then gently stir until mixed well.

Step 12

Pour mixture into an 8" x 8" baking dish and bake uncovered for 30 minutes.

Step 13

Remove from oven and give it a good stir to fully incorporate all of the ingredients, sprinkle the smoked paprika on the top, and then bake uncovered for another 20-30 minutes.

Step 14

Serve whilst still hot with sliced baguette or tortilla chips.

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