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Spinach & Artichoke White Bean Dip
30 minVoor 6Nutri-Score B€€
B
30 min
30 minSpinach & Artichoke White Bean Dip
wat je nodig hebt
Ingrediënten
olive oilVoorraadkast30 ml
shallot (chopped)Groente en fruit1 stuk
garlic (minced)Groente en fruit3 stukken
marinated artichokes (drained and chopped)Voorraadkast280 g- cannellini beans (rinsed and drained)Voorraadkast400 g
baby spinachGroente en fruit140 g
lemon (juiced and zested)Groente en fruit1 stuk
saltKruiden en specerijen3 g
black pepperKruiden en specerijen1 g
red pepper flakesKruiden en specerijen2 g
Greek yogurtZuivel180 ml
mozzarella (grated)Zuivel100 g
Parmesan (grated)Zuivel40 g
per portie
Voedingswaarden
158kcal
- Koolhydraten
- 13 g
- Eiwitten
- 7 g
- Vetten
- 9 g
wat je gebruikt
Keukengerei
Koekenpan
Keukenmachine
Ovenschaal
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 5
Serve
- Let the dip rest for a few minutes.
- Serve warm with bread, crackers or vegetables.