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A warm, bubbling, cheesy dip packed with spinach and artichokes, made creamy with Greek yoghurt and white beans rather than cream cheese and mayonnaise. Serve it with veggie sticks or toasted wholemeal pitta for sharing.
Potato masher or blender.
1.
Heat the oven to 200°C (180°C fan).
2.
Squeeze the spinach firmly to remove as much water as possible, and roughly chop the artichokes.
3.
In a large bowl, mash the beans until fairly smooth. Stir in the yoghurt, cornflour, garlic granules, herbs, pepper and most of the Parmesan.
4.
Stir in the spinach, artichokes and half the mozzarella.
5.
Spread into the ovenproof dish and top with the remaining mozzarella and Parmesan.
6.
Bake until bubbling and golden on top (20–25 minutes). Leave to stand for 5 minutes before serving.
7.
Serve with carrot, pepper and cucumber sticks to add fibre and another portion of your 5-a-day. Toasted wholemeal pitta strips also work as a higher carbohydrate option.
8.
Make ahead: Assemble it up to 24 hours in advance, then cover and refrigerate. Add 5 minutes to the baking time.
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Storage information
Cool within 2 hours, then cover and refrigerate for up to 2 days. Reheat in the oven until steaming hot all the way through. Not suitable for freezing, as the yoghurt can split.
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