- Preheat the oven to 175°C.
- Roughly chop the spinach. Drain the artichoke hearts well and chop them coarsely.
- Combine the spinach and artichokes with the Le Gruyère AOP, crème fraîche, mayonnaise, cream cheese and garlic powder. Season with salt and pepper to taste.
- Spread the mixture in a small baking dish and sprinkle the top with extra cheese.
- Bake for about 20 minutes, or until the dip is heated through and the top is golden and bubbling.
- Meanwhile, peel and cut the vegetables into sticks and bite-sized pieces for crudités.
- Serve the dip warm with crudités and crackers.
Creamy and rich, with the deep, nutty character of aged Le Gruyère AOP and a hint of artichoke, this baked dip will quickly become a favorite. Hiding under the golden, bubbling cheese is a flavorful dip that’s just as good for dunking crisp crudités as it is for scooping up with salty crackers.
– Systrarna Eisenman
| Dip about 5 dl |
|
|---|---|
| 1 | bag fresh spinach (65 g) |
| 1 | jar artichoke hearts (390 g) |
| 2 dl | grated Le Gruyère AOP, plus ½ dl for topping |
| 1 dl | crème fraîche |
| ½ dl | mayonnaise |
| ½ dl | cream cheese |
| ¼ tsp | garlic powder |
| salt and freshly ground black pepper | |
| For serving | |
|---|---|
| cruditées such as carrots, cucumber, broccoli, green beans, radishes, bell peppers | |
| crackers of your choice |
