In this hot spinach and artichoke dip, the vegetables are cooked with garlic and cheese then poured into a hollowed out sourdough bread bowl for serving so guests can tear at the bowl and scoop out the gooey dip.
Commissioned by Redmond.
I grew up in Canada where a grown up party wasn’t a grown up party without dip. And in the early 90s the only dip to be seen with was a spinach dip – or spinach and artichoke if you were feeling particularly posh. Around every potluck buffet table, laden with each guests’s offering, people stood in their tartan (plaid) shirts and tapped their Dr Martens to grunge as bread bowls of dip appeared en mass.
The bread bowl is so retro now and it’s time for it to make a comeback. I mean, seriously, it’s quite amazing. A hot cheesy dip poured into a hollowed out sourdough loaf, so you can dip the removed bread into it and then start tearing at the dip-covered bowl. What’s not to love about that?
Those were the days before the whizzy modern kitchen gadget that is the multicooker. The easiest way to describe the REDMOND multicooker is as a fast slow cooker. You get the same merging of flavours that you get in a slow cooker, but at warp speed. But the multicooker can also do much, much more. In a multicooker your can sautee, boil, fry, steam bake cake, make yogurt, cook pasta and of course make soups, stews and curries. It has 360degree cooking elements so it all happens really quickly. Read my full multicooker review and check out my recipes for
You can make this recipe in a pot on the stove or in a slow cooker, but I made it in my REDMOND multicooker, which is much faster and easier.
- 3 large handfuls fresh spinach, chopped
- 1 can of artichoke hearts, drained, rinsed and chopped
- 250g (8oz) soft cheese (cream cheese)
- 3 tablespoons creme fraiche or plain Greek yogurt
- 1 white onion, peeled and finely chopped
- 3 cloves of garlic, peeled and finely chopped
- 2 tablespoons grated parmesan cheese
- salt and pepper
- Loaf of sourdough bread
- Add all ingredients and stir to combine. Select ‘multicook’, set the temperature to 80 degrees and cook for 20 minutes, stirring occasionally. Allow the dip to cool slightly for a few minutes and thicken.
- Cut the top off the sourdough loaf and hollow it out to make a bowl shape. Reserve the excess bread and cut into cubes for dipping. Fill the sourdough bowl with the slightly cooled dip and serve immediately.
- Spray or wipe the bowl of the slow cooker with cooking oil. Add all ingredients and stir to combine. Cook on low for 3 hours, stirring every hour. Allow the dip to cool slightly and thicken.
- Serve in the sourdough loaf as above.
Here are some more ideas for dishes you can make in a multicooker:
Easy Baked Beans with Turmeric
Farro, Chickpea, Mushroom and Kale Stew
Tuscan Ribollita (Bean Stew)
Cauliflower Leaf and Sweet Potato Curry
Carrot Cake Oatmeal
I’ve entered this recipe for Hot Spinach and Artichoke Dip into a few blog linkies:
Recipe of the Week by A Mummy Too
Meat Free Mondays by Tinned Tomatoes
Extra Veg by Utterly Scrummy and Fuss Free Flavours and this month with Elizabeth’s Kitchen Diary
Disclosure: This post was commissioned by Redmond. I use a Redmond MRC-M4502E, which is currently available for approximately £98.