Przystawka
Spinach & Artichoke White Bean Dip
30 minPorcje: 6Nutri-Score B€€
B
30 min
30 minSpinach & Artichoke White Bean Dip
czego potrzebujesz
Składniki
olive oilSpiżarnia30 ml
shallot (chopped)Warzywa i owoce1 kawałek
garlic (minced)Warzywa i owoce3 kawałki
marinated artichokes (drained and chopped)Spiżarnia280 g- cannellini beans (rinsed and drained)Spiżarnia400 g
baby spinachWarzywa i owoce140 g
lemon (juiced and zested)Warzywa i owoce1 kawałek
saltPrzyprawy3 g
black pepperPrzyprawy1 g
red pepper flakesPrzyprawy2 g
Greek yogurtNabiał180 ml
mozzarella (grated)Nabiał100 g
Parmesan (grated)Nabiał40 g
na porcję
Wartości odżywcze
158kcal
- Węglowodany
- 13 g
- Białko
- 7 g
- Tłuszcz
- 9 g
czego użyjesz
Przybory
Patelnia
Robot wielofunkcyjny
Naczynie żaroodporne
krok po kroku
Przygotowanie
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 5
Serve
- Let the dip rest for a few minutes.
- Serve warm with bread, crackers or vegetables.