Spinach-and-Artichoke Dip

Ingredients


2 Blush tomatoes, diced

tops of the spring onion

400g artichokes

250g cream cheese

2 garlic cloves, grated

¼ cup coriander, chopped

2 cups baby spinach

salt to taste

¼ cup olive oil

¼ cup chives, chopped finely

pepper to taste

 

Method

Using a food processor, process the spring onion, artichokes, cream cheese, garlic, parsley, baby spinach, olive oil and salt together until smooth. Pour into a mixing bowl and fold tomato through with chives.

Season with pepper to taste.