Ingredients

· 250 g artichoke hearts

· 2 cups frozen spinach

· 230 g cream cheese

· 230 g sour cream

· 3 garlic cloves

· ½ teaspoon black pepper

· ½ teaspoon cayenne powder

· 1 teaspoon salt

· 4 spring onions

· 4 tablespoons parmesan

· 2 tablespoons cheddar

Method

In a bowl, add cream cheese, sour cream, finely chopped garlic cloves, black pepper powder, cayenne powder, salt, and mix well using a hand held mixer. To this add chopped artichoke hearts, thawed and squeezed spinach, chopped spring onions, three tablespoons parmesan, and mix well using a spatula. Transfer this to a lightly greased skillet, and top it with remaining parmesan cheese and cheddar. Bake in a preheated oven for 25 minutes, or until the dip is bubbly and light brown on top. Garnish with more spring onions if desired, and serve with tortilla chips or toasted baguettes and enjoy.