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Recipe of Spanish Artichoke And Spinach Dip

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Spanish Artichoke And Spinach Dip
  • Restaurant: Depot 48, New Delhi
  • Recipe Servings: 1
    Prep Time:
  • Cook Time:

This easy spinach dips is warm and gooey, unlike your regular accompaniments. Serve with freshly baked tortilla chips.

Ingredients

  • 200 gm spinach
  • 1 onion (medium)
  • 1/2 cup cream
  • 25 gm garlic (chopped)
  • Bechamel sauce
  • Nutmeg (pinch)
  • Salt to taste
  • 1 tsp lime-juice
  • 1 cup artichoke hearts (cubed)

  • For tortilla chips:
  • 25 gm polenta
  • 20 gm refined flour
  • Pinch of salt
  • 1/2 cup water

  • For bechamel sauce:
  • 2 Tbsp butter
  • 2 Tbsp  flour
  • 1 1/4 cups milk, heated
  • Salt to taste
  • Freshly ground pepper (to taste)

How to Make Spanish Artichoke And Spinach Dip

  1. Take 200 grams of fresh spinach and blanch in hot water, soak spinach 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 25 grams of 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 and add lime-juice and cubed artichoke hearts. Add burnt garlic for garnish. Serve warm.

  8. For the Tortilla Chips:
  9. Take 25 grams of polenta, 20 grams of refined flour and a pinch of salt and half a cup of water and knead until mixed well.
  10. Roll with a rolling pin until thin. Cut the tortilla sheet into triangular shapes.
  11. 3.  Fry and serve with dip.
  12. For the Bechamel Sauce
  13. Melt butter in a saucepan over medium heat.
  14. Add flour, cook, stirring, with a wooden spoon, for 1 to 2 minutes or until mixture bubbles.
  15. Gradually stir in milk and bring it to boil.
  16. Reduce heat to medium. Cook, stirring, for 4 to 5 minutes or until mixture thickens.
Key Ingredients: spinach, cream, liem juice, artichoke, nutmeg, onion, garlic

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