How to Make Spanish Artichoke And Spinach Dip
1.Take fresh spinach and blanch in hot water then soak it 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 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.
7.Return the mix to the pan, add lime-juice and cubed artichoke hearts. Add burnt garlic for garnish. Serve warm.
For Tortilla Chips:
1.Take polenta, refined flour and a pinch of salt along with half a cup of water and knead until mixed well.
2.Roll with a rolling pin until thin. Cut the tortilla sheet into triangular shapes.
3.Fry and serve with dip.
For Bechamel Sauce
1.Melt butter in a saucepan over medium heat.
2.Add flour, cook, stirring, with a wooden spoon, for 1 to 2 minutes or until mixture bubbles.
3.Gradually stir in milk and bring it to boil.
4.Reduce heat to medium. Cook, stirring, for 4 to 5 minutes or until mixture thickens.