Spinach artichoke dip with Gouda

Ingredients

• 280 g frozen spinach, thawed
• 120 ml mayonnaise
• 120 ml sour cream
• 225 g cream cheese, at room temperature
• 1 can artichoke hearts (about 340 g including liquid), drained and finely chopped
• 100 g shredded mozzarella
• 50 g grated Gouda (about ½ cup)
• 1 tsp salt
• 1 tsp black pepper
• Cooking spray or a little oil
• To serve: sourdough bread or baguette
• To serve: fresh vegetables, such as carrot, bell pepper, cucumber and celery

Method

1. Preheat the oven. Preheat the oven to 200 °C (conventional). Lightly grease a cast iron skillet of about 20 cm across.
2. Prepare the spinach. Put the thawed spinach in a colander and press out as much liquid as you can. Then chop it roughly.
3. Make the creamy base. Mix the mayonnaise, sour cream and cream cheese in a bowl until smooth.
4. Add the rest. Stir the artichoke hearts, spinach, mozzarella, Gouda, salt and pepper into the cream cheese mixture.
5. Bake the dip. Spread the mixture evenly in the greased skillet. Cover with aluminium foil and bake for about 35 minutes, until the dip is piping hot and starting to bubble.
6. Serve warm. Put the skillet on the table and serve with slices of sourdough, baguette and fresh vegetables. Careful: the skillet is very hot!