Thursday, June 21, 2018

Warm Artichoke and Spinach Dip

Posted On : February 26,2015

No one will deny the popularity of artichokes and spinach blended with cheeses.

Chef Swasti Aggarwal, Regional Head of Foodhall - Delhi/NCR shares the recipe of hot, flavorful dip with toasted bread or tortilla chips with

Serves: 5
Preparation time: 20 mins
Cooking time: 10 mins

• Spinach leaves- 1 bunch, leaves cleaned and washed
• Artichoke- canned drain or Romaine artichoke hearts- 4 nos.
• Cream cheese- 3 tblsp
• Sour cream- 2 tblsp
• Mayonnaise- 1 tblsp
• Grated parmesan cheese- 1/2 cup
• Red chili flakes- 1 tsp
• Salt- to taste
• Garlic minced- 1 tsp
• Olive oil- 1 tblsp

• Clean, wash and drain the spinach leaves. Boil water and blanch the spinach, refresh in cold water to retain green color.
• Drain and squeeze out excess water and chop the leaves, keep aside.
• Drain the artichoke hearts and cut into small dices.
• Heat oil in a pan and sauté garlic till golden brown, add the spinach and cook till it is dry, add the artichoke and further cook.
• Take the mixture off the flame and add mayonnaise, sour cream, cream cheese and rest of the ingredients while the mixture is hot.
• Serve warm immediately with baked Nachos, Lavash or as a spread on Crostini.