Entrée
Spinach & Artichoke White Bean Dip
30 minPour 6Nutri-Score B€€
B
30 min
30 minSpinach & Artichoke White Bean Dip
ce qu’il vous faut
Ingrédients
olive oilÉpicerie30 ml
shallot (chopped)Fruits et légumes1 morceau
garlic (minced)Fruits et légumes3 morceaux
marinated artichokes (drained and chopped)Épicerie280 g- cannellini beans (rinsed and drained)Épicerie400 g
baby spinachFruits et légumes140 g
lemon (juiced and zested)Fruits et légumes1 morceau
saltÉpices3 g
black pepperÉpices1 g
red pepper flakesÉpices2 g
Greek yogurtProduits laitiers180 ml
mozzarella (grated)Produits laitiers100 g
Parmesan (grated)Produits laitiers40 g
par portion
Nutrition
158kcal
- Glucides
- 13 g
- Protéines
- 7 g
- Lipides
- 9 g
ce que vous utiliserez
Ustensiles
Poêle
Robot multifonction
Plat allant au four
pas à pas
Préparation
- Étape 1
Sauté the aromatics
- Heat the olive oil in a frying pan over medium heat.
- Add the shallot and cook until softened, about 3 minutes.
- Add the garlic and cook until fragrant, about 1 minute.
- Étape 2
Wilt the spinach
- Add the baby spinach to the pan and cook until fully wilted.
- Season with salt, black pepper and red pepper flakes.
- Remove from the heat and let cool slightly.
- Étape 3
Blend the dip
- Add the cannellini beans, chopped artichokes, spinach mixture, lemon juice and zest to a food processor.
- Pulse until combined but still slightly chunky.
- Stir in the Greek yogurt and half of the Parmesan.
- Étape 4
Bake with cheese
- Transfer the dip to a baking dish and top with mozzarella and the remaining Parmesan.
- Bake at 200 °C until the cheese is melted and bubbling.
- Étape 5
Serve
- Let the dip rest for a few minutes.
- Serve warm with bread, crackers or vegetables.