Creamy Spinach & Artichoke Dip with Truffle Mayo

Serves 8-10

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.