Creamed spinach and artichoke dip - Peter's Yard
Chef Valentine Warner created this creamed spinach and artichoke dip recipe to pair with our sourdough flatbreads.
Ingredients
- 50g unsalted butter
- 260g bag baby spinach
- 6 artichoke halves in oil, each sliced into 4 wedges
- 1 clove garlic, finely chopped
- 2 generous tbsp crème fraiche
- good pinch ground nutmeg
- zest from half a small lemon
- 1/2 tsp salt
- good grind black pepper
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