Artichoke & Spinach Dip

Ingredients

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Method

1. Heat the butter and oil in a pan on medium heat and cook the eschalots and garlic until soft.
2. Add the artichokes followed by the cream cheese. Melt down gently and season with salt and freshly ground black pepper.
3. Add the spinach and stir through, cooking gently to wilt. Stir through the parmesan. Transfer to a warm bowl and serve straight away with fresh, crusty bread.