The dip that ends conversations. Spinach folded through three cheeses, baked until it bubbles, finished under the grill so the top blisters, then Truffle Chilli Crunch spooned over the burnt bits. Torn sourdough for dunking. No artichokes were harmed because none were invited.
30 mins. Serves 6.
Ingredients
- 500g frozen spinach, thawed
- 3 dessertspoons Plateit Truffle Chilli Crunch
- 250g cream cheese
- ½ cup sour cream
- 100g mozzarella, grated
- 40g parmesan, grated
- 2 cloves garlic, grated
- 1 sourdough loaf
Method
- Squeeze the spinach dry. Properly dry. Wring it out like it owes you money.
- Beat cream cheese, sour cream, garlic and half of each cheese together. Fold the spinach and 2 dessertspoons of the Truffle Chilli Crunch through.
- Into a baking dish, remaining cheese on top. Bake at 200C for 20 mins until bubbling.
- Under a hot grill for 2 to 3 mins until the top blisters and browns.
- The last spoon of truffle crunch over the top. Torn, toasted sourdough alongside.
Swap it: Silverbeet works when spinach is dear. Strip the stems, blanch, and squeeze it just as hard.
