Spinach and artichoke dip

Ingredients for 2 servings:

• 60 g spinach, frozen
• 1 shallot(s)
• 2 garlic cloves from the pepper jar
• some oil
• 200 g cream cheese
• 50 g mayonnaise
• 80 g artichoke hearts, marinated
• 50 g Parmesan, grated
• 2 bell peppers, grilled, from the jar
• ½ tsp sambal oelek
• 5 pinches of salt
• 3 pinches of pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Thaw the spinach. Meanwhile, finely dice the shallot and garlic from the jar of grilled peppers, then sauté them briefly in a pan with a little oil. In a bowl, mix the cream cheese, mayonnaise, artichoke hearts, and most of the Parmesan. Cut the peppers into small pieces and add them to the bowl. Add the sautéed shallot and garlic, sambal oelek, salt, and pepper to the bowl. Squeeze the spinach dry and add it to the bowl. Mix everything well and pour into one or two shallow, ovenproof dishes. Sprinkle with the remaining Parmesan. Bake in the oven at 180°C (top/bottom heat) for about 20 minutes until golden brown. For dipping, for example, with white bread.