Warm Spinach and Artichoke Dip

INGREDIENTS

120 ml Willow Creek EVVO

1 large clove of garlic

100g artichoke hearts

100g frozen spinach

200g ricotta or cream cheese

1 egg, beaten

50g Parmesan cheese, grated

Zest from 1 lemon

Salt and Pepper

METHOD

Preheat the oven to 200 C

Grate the garlic clove on a micro plane into the olive oil or blend in a blender, set aside.

Marinate the artichoke hearts with 2 tablespoons of the olive oil and a pinch of salt.

Defrost the spinach at room temperature or in the microwave, squeeze out any excess water and drizzle with 2 tablespoons of olive oil.

Roast the marinated artichokes for approximately 15 minutes or until their edges start to brown.

Place the spinach, artichoke, Ricotta or cream cheese and Parmesan cheese, in a food processor with 2 tablespoons of olive oil, salt and pepper and pulse until blended.

Add the egg and lemon zest, pulse a few more times (mixture should be well blended, but not completely smooth.

Fold in the Parmesan cheese and place into ramekins or medium baking dishes.

Bake at 180 C for 20 mins or until puffed and slightly golden

*Serve with warm crusty bread, tortilla chips or toasted pita