Creamy Coconut Spinach and Artichoke Bake

I love artichoke dip, and spinach dip, and crab dip. When I've ordered an appetizer or snack at the bar, I used to wonder why can't I take this home?

I also love casseroles, which I think many of you would agree is a winter essential, especially come dinner time! This recipe combines the two concepts in a creamy, indulgent bake - probably slightly less fatty than the restaurant version.

What should you eat it with? How about some fresh, toasted, buttery garlic bread? Or a juicy salmon filet with some rice and potatoes on the side? It's delicious either way, hope you enjoy!

Ingredients

2 bags baby spinach

1/4 cup water

1 small can coconut cream

1/3 package (8-ounce) Greek yoghurt cream cheese

1 teaspoon salt

1 tablespoon course black pepper

2 tablespoons butter

2 tablespoons olive oil

2 tablespoons fresh garlic, minced

1 tablespoon garlic powder

1 cup + 2 tablespoons sour cream

1/4 cup parmesan cheese, grated

1/3 cup Bran flakes (pulsed) or breadcrumbs

1 small onion, diced

2 scallions, diced

1 1/2 cans artichokes in brine

1 tablespoon fenugreek powder

1 tablespoon Italian seasoning

1 teaspoon coriander

1 broth sachet

Instructions

Steam your spinach. Pour the water into a large pot with a little salt.

Add the leaves to the pot, and allow the water to start boiling. Close the lid and steam for about 4-5 minutes until the spinach is a bit wilted. Drain by pressing the spinach into a colander, set aside.

In a large skillet, melt the butter with the olive oil. Add the fresh garlic, onion, scallions, broth mix, spices, salt and pepper. Sauté for about 3-4 minutes.

Add the Greek yoghurt cream cheese, sour cream, coconut cream, parmesan cheese, cook for about 2 minutes. Stir in the artichokes and spinach, cook for another 2 minutes.

Add the creamy mixture into a baking dish. Evenly sprinkle the pulsed Bran flakes or breadcrumbs over the mixture, then bake for 25 minutes at 350F.

Serve piping hot side with fish filets or fresh bread!