Baked Artichoke and Spinach Dip

Instructions

• 1Carefully assemble the processor with the mini bowl, teal spindle and blade in the bowl. Add the onion and garlic and process until finely chopped. Remove the mini bowl.
• 2Place a large frying pan over medium heat. Add the butter, when melted and foaming add the onion and garlic and saute for 1 minute. Add the spinach and saute until just wilted. Add the artichokes, and saute for 1 minute. Remove and set aside.
• 3To preheat the oven, insert the wire rack into position 6. Set the oven to Bake, Convection, 175°C, for 20 minutes and press Start. Meanwhile, continue to the next step.
  Tip: Recipe has been optimised for the Smart oven Air Fryer XL.
• 4Assemble the processor with the teal spindle and yellow reversible shredder, with the fine side up in the bowl, shred the mozzarella and parmesan. Transfer to a bowl.
• 5Assemble the processor with the green Quad™ blade in the bowl. Add the cream cheese and sour cream and process until smooth. Add the spinach mixture and process until combined, scraping down the side occasionally. Add the cheese, season with salt and pepper and pulse until just combined.
• 6Spoon into a 20cm square ovenproof dish and smooth the surface. Once preheated, place in the oven and bake for 20 minutes, or until just starting to bubble around the edges.
• 7Serve warm with croutons or crackers.