I was going to make my creamy cheesey spinach srtichoke chicken stew then realised I didn’t have the right chicken in the freezer (it works best with boneless thighs, not breasts). So then I thought… what else can I do with spinach and artichokes? Found a few recipes online for artichoke & spinach dip, but I didn’t really want a dip. Then I wasn’t sure if I wanted something to serve on crusty bread, or over roasted potatoes… in the end toasted ciabatta won because I had some on hand that needed using up today. Done. I also wanted a version I could bake in the air fryer. Also… done. And so this “not a dip kinda sauce” happened and it turned out great.
The second time I made it I added some chopped toasted marcona almonds for some crunch… also great!
Ingredients and instructions below…
- 250 grams cream cheese, room temp
- 50 grams (1/4 cup) mayonnaise (or salsa az)
- 115 grams (1/2 cup) grated parmesan
- 1-2 cloves garlic, minced
- 1/2 tsp dried basil
- freshly ground black pepper
- 300 gram jar of artichoke hearts, drained and chopped
- 175 grams baby spinach, wilted and chopped
- chopped toasted marcona almonds (optional)
- 115 grams (1/2 cup) grated mozzarella
- bit more grated parmesan if you like
Mix the cream cheese, mayo, parmesan, garlic, basil, black pepper in a bowl. Gently fold in the wilted spinach and then the chopped artichokes until you have a nice smooth texture. Stir in chopped almonds if using. Spread into a 20 x 20cm baking dish and top with the mozzarella and extra parmesan.
At this point you can either put it straight into the oven/air fryer, or put it in the fridge until you’re ready.
Bake at 180º air fryer about 20 mins, until bubbly and lightly browned. Take out and let sit for about 10-15 minutes before serving.
