Creamy Spinach, Onion And Artichoke Dip - Rosella

Creamy Spinach, Onion And Artichoke Dip

Serves: 6 - 8 | Prep: 10 minutes | Cook: 15 minutes | Difficulty: Easy


  • 1 tbsp olive oil
  • 2 cloves garlic, crushed
  • 150g baby spinach leaves
  • 1 tsp salt
  • 250g cream cheese, chopped
  • ½ cup (125ml) sour cream
  • ¼ cup (75g) whole egg mayonnaise
  • ½ cup (50g) grated parmesan
  • 1 ½ cup (150g) grated mozzarella
  • 1 x 175g jar marinated artichokes, drained and coarsely chopped
  • 1 x 150g jar Rosella White Cocktail Onions, drained and coarsely chopped
  • Crusty bread and baby vegetables to serve


  1. Heat oil in a frying pan over medium heat and add garlic. Cook for 30 seconds and add spinach and salt. Cook, stirring until spinach has just wilted. Transfer to a bowl to cool
  2. Warm cream cheese in the microwave in 30 second bursts until softened and easy to stir. Add sour cream, mayonnaise, parmesan, 1 cup of mozzarella, cooled spinach, artichokes and cocktail onions. Mix well to combine
  3. Spoon into a 4-cup oven-proof serving dish and top with remaining mozzarella. Grill under a medium heat for 8-10 minutes or until the top is golden and bubbling. Serve immediately with toasted crusty bread and baby vegetables



To make this ahead, prepare up to step 3 but do not grill. Cover with plastic wrap and keep in fridge until needed. Grill under medium heat for 10-12 minutes or until golden, bubbling and heated through.

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