Name: Baked artichoke and spinach dip with pita crisps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 3 small pita pockets; cooking oil spray; 1 teaspoon fennel seeds; 400 gram can artichoke hearts, drained, chopped; 125 gram frozen spinach, thawed, squeezed dry; 1/2 cup freshly grated parmesan; 1/2 cup sour cream; 1 clove garlic, finely chopped; 1 tablespoon finely grated lemon zest; 1/4 cup packaged dried breadcrumbs

Baked artichoke and spinach dip with pita crisps

Serves 6

Prep

15M

Cook

30M

Total

45M

Skip to Recipe

Ingredients

3 small pita pockets

cooking oil spray

1 teaspoon fennel seeds

400 gram can artichoke hearts, drained, chopped

125 gram frozen spinach, thawed, squeezed dry

1/2 cup freshly grated parmesan

1/2 cup sour cream

1 clove garlic, finely chopped

1 tablespoon finely grated lemon zest

1/4 cup packaged dried breadcrumbs

Method

1.Preheat oven to 220°C/200°C fan forced. Line 2 baking trays with baking paper.

2.Cut each pita pocket into 6 wedges. Spray with oil; place, in a single layer, on prepared trays. Sprinkle with fennel and season with salt. Bake for 8 minutes or until golden and crisp. Cool on trays.

3.Meanwhile, combine artichokes, spinach, 1/3 cup of the parmesan, sour cream, garlic and zest in a bowl. Season. Transfer to a 3-cup ovenproof dish.

4.Combine breadcrumbs and remaining parmesan in a bowl. Sprinkle over artichoke mixture. Bake for 20 minutes or until golden. Cool. Cover with foil and take to picnic. Serve dip with pita crisps.

Make ahead: Prepare a day ahead. Cover, then refrigerate. You can double quantities. Sprinkle your favourite spice on pita crisps before baking. Try serving with 1 long loaf sliced Turkish pide instead.
Note

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Ingredients

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