This recipe is in categories Party food, Picnic, Snacks, Starters, Vegetarian,

Difficulty: not rated
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Number of servings: 4-6
Serving suggestions: Serve with tortilla chips or vegetable sticks.
This is a vegetarian recipe

• 225g (9oz) mozzarella cheese, diced
• 50 ml/½ cup (4 tablespoons) sour cream
• 30g/¼ cup (1oz) grated fresh Parmesan cheese, divided
• ¼ x 5ml spoon (teaspoon) black pepper
• 3 garlic cloves, peeled and finely chopped
• 400g (14oz) tin artichoke hearts, drained and finely chopped
• 250g (10oz) package cream cheese, softened
• 200g (8oz) fresh spinach

1. Preheat oven to 175°C/350°f/Gas Mark 4
2. Wash spinach thoroughly and steam or microwave it until it wilts (goes floppy)  Leave to cool and then squeeze out all of the water.  You can do this by putting it in a colander and then pressing down so the water runs out
3. Combine 170g (6½oz) of the mozzarella, sour cream, 2 tablespoons Parmesan, pepper, garlic, artichokes, cream cheese and spinach in a large bowl, and stir until well-blended
4. Spoon mixture into an oven proof dish
5. Sprinkle with the remaining mozzarella and 2 tablespoons Parmesan
6. Bake for 30 minutes or until bubbly and golden brown
7. Allow to cool a little.  Serve warm