Hot Artichoke Dip 

by David Frenkiel

Hot Artichoke Dip 

The dip

2 garlic cloves
150 g marinated artichoke hearts in oil
1 tsp chili flakes
30 g fresh spinach
1 x 150 g jar Stockeld Spread
100 ml vegan mayo
1 lemon, zest
Flaky salt
Black pepper

To serve

Chips, bread or vegetable sticks

Heat the oven to 200°C/392ºF.
Peel and slice the garlic and add to an oiled oven-proof pan on low-medium heat.
Drain and chop the artichokes and add to the pan along with the chili flakes.
Chop the spinach, add to the pan and let cook for about a minute.
Add mayo, spread, lemon zest and salt and pepper to taste. Stir together until creamy.
Transfer the pan to the oven and bake for 15-20 minutes.

MORE RECIPES:

Smoked Paprika & Chili Bagel

Aubergine & Stockeld Spread

Pumpkin Cinnamon Rolls

Candy Cane Brownie