John Myers
Contents
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Ingredients
Spinach Artichoke Dip
- 6 tbsp Butter
- 4 tbsp Chopped garlic
- Salt
- Pepper
- 2 Pc. Artichoke canned
- 1 kg Fresh spinach
- 3 tbsp Flour
- 230 ml Whole milk
- 250 g Cream cheese
- 120 g Crumbled Feta
- 120 g Parmesan
- 170 g Cheese (any)
- Cayenne pepper
- 2 packet Tortilla chips
Salsa
- 700 g Chopped tomatoes
- 120 g Green peppers
- 200 g Chopped onion
- 60 g Coriander finely chopped
- 2 tbsp Lime juice
- 4 tsp Jalapeño
- 0,5 tsp Cumin
- 0,5 tsp Salt
- 0,5 tsp Pepper
Instructions
Spinach Artichoke Dip
- Heat 3 tbsp butter in a saucepan / large pan. Add garlic and heat for a few minutes. Then increase the temperature and add the spinach. Stir for a few minutes until the spinach collapses. Then put the contents of the pan in a sieve and squeeze out the liquid. (collect the squeezed out juice). Set the spinach aside in a small bowl. Pour the juice back into the pan and add the artichoke hearts. Sauté for a few minutes until they have turned some color and turn light brown. Then put the artichokes aside in a small bowl. Melt 3 more tablespoons of butter in the same or a separate small pan and mix the 3 tablespoons of flour until a paste forms, then add the milk. Cook for a few minutes and stir until it thickens a little. Now add the cream cheese, feta, Parmesan and paprika cheese and cayenne pepper until the cheese has melted and the sauce is smooth. Chop the artichokes and spinach and add to the mass. Stir well until all the ingredients are mixed together. Put the dip in small, buttered bowls, sprinkle with a little paprika cheese and bake in the oven for 15 minutes at approx. 200 degrees. Serve with tortilla chips.
Salsa
- Chop all ingredients and mix in a bowl. Put in the fridge and cool. Tastes best after a few hours in the refrigerator. Serve with tortilla chips.
Nutrition
Serving: 100gCalories: 135kcalCarbohydrates: 4.6gProtein: 5.8gFat: 10.3g
