Serves 6-8
Ingredients:
2 leek heads (chopped lengthwise, washed, sliced with good greens)
400 gm frozen spinach (drained from its waters)
400 gm jar artichoke hearts (drained, quartered)
2 cups shredded Parmesan cheese
200 gm cream cheese (softened, preferably squared brand)
2 tsp crushed garlic
50 gm sour cream
100 gm Ranch dressing
2 tbsp olive oil
Salt (to taste) + pepper + ground nutmeg
Method:
Heat a medium cooking pan on high. Add oil and lower heat to medium-high. Stir in garlic for a few moments; without browning it. Stir in seasoning, leek and spinach. When wilted and produce some water; add artichoke. Stir occasionally; only for five more minutes, then remove away from heat. Add the two kinds of cheese, the sour cream and the Ranch dressing. Stir to combine and incorporate all ingredients. Taste for salt, then transfer into a serving bowl. Arrange some crusted and toasted bread, some tortilla chips and serve.
* A version of this article appears in print in the 25 June, 2026 edition of Al-Ahram Weekly.
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