Satay aubergine skewers
Roast the aubergine batons for these canapés early in the day and skewer on cocktail sticks, then reheat in a hot oven for 5 mins before serving
Cheesy spinach & artichoke dip
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8 - 10
Skip to ingredients
- vegetable oilfor the dish
- 300g chopped frozen spinachdefrosted
- 250g soft cheese
- 150ml soured cream
- 100g mayonnaise
- 2 large garlic clovesfinely grated
- 75g vegetarian hard cheesegrated
- 100g grated mozzarella
- 100g grated vegetarian cheddar
- 2 x 280g jars artichokesdrained and roughly chopped
- tortilla chipsand crudités of your choice, to serve
Nutrition: Per serving (10)
- kcal318
- fat28g
- saturates12g
- carbs5g
- sugars3g
- fibre2g
- protein10g
- salt0.9g
Method
step 1
Heat the oven to 180C/160C fan/ gas 4. Lightly oil a small baking dish. Tip the defrosted spinach into a sieve set over the sink and press down with the back of a large spoon to remove as much liquid as possible. Set aside.
step 2
Whisk the soft cheese, soured cream and mayonnaise together in a medium bowl until well-combined. Add the garlic, most of the cheeses, all the spinach and the artichokes. Season with black pepper and fold everything together to combine.
step 3
Spoon the mixture into the baking dish and sprinkle over the remaining cheese. Will keep, covered in the fridge, for up to a day. Bake for 25-30 mins until bubbling and golden. If you like an extra-crisp top, flash under a hot grill for the final few minutes of cooking time. Leave to stand for 5 mins, then serve with tortilla chips and crudités.
