Spanish Artichoke And Spinach Dip

Spanish Artichoke And Spinach Dip

Cook Time: 10 Minutes

This easy spinach dips is warm and gooey, unlike your regular accompaniments. Serve with freshly baked tortilla chips.

Ingredients:

  • 200 gm spinach
  • 1 onion (medium)
  • 1/2 cup cream
  • 25 gm garlic (chopped)
  • Bechamel sauce
  • Nutmeg (pinch)
  • Salt to taste
  • 1 tsp lime-juice
  • 1 cup artichoke hearts (cubed)
  • For tortilla chips:
  • 25 gm polenta
  • 20 gm refined flour
  • Pinch of salt
  • 1/2 cup water
  • For bechamel sauce:
  • 2 Tbsp butter
  • 2 Tbsp flour
  • 1 1/4 cups milk, heated
  • Salt to taste
  • Freshly ground pepper (to taste)

Method

  1. Take 200 grams of fresh spinach and blanch in hot water, soak spinach in chilled water for 5-7 minutes.
  2. Squeeze and drain all the water from the spinach.
  3. Take one medium sized onion and chop finely.
  4. Add 25 grams of chopped garlic and toss in olive oil on high flame.
  5. Add bechamel sauce & fresh cream to the pan.
  6. Add nutmeg and salt to taste. Let the mixture cool down and put in blender and grind for desired consistency.