Creamy Spinach & Artichoke Dip with Truffle Mayo
250g (1 cup) cream cheese, at room temperature
1 heaping tablespoon Stonebarn Truffle Mayonnaise (Imported by The Truffle Lady SA)
125ml (1/2 cup) sour cream
½ cup Parmesan, grated, plus extra for topping
1 cup white cheddar cheese
½ cup mozzarella, grated
150g (1 cup) artichoke hearts, drained and roughly chopped
200g baby spinach, wilted
2 cloves garlic, minced
a pinch of dried red chilli flakes
zest of half a lemon
20ml lemon juice
salt and freshly cracked black pepper
crostini, for serving
Preheat the oven to 350° C.
In a large bowl, combine all the dip ingredients together. Taste and adjust seasoning to taste.
Scrape into a buttered baking dish and scatter extra Parmesan on top. Bake until golden and bubbling, about 30-35 minutes. Allow to cool for 5 minutes before serving with warm crostini.