Ingredients
Spinach leaves- 1 bunch, leaves cleaned and washed
Artichoke- canned drain or Romaine artichoke hearts- 4 nos.
Cream cheese- 3tblsp
Sour cream- 2tblsp
Mayonnaise- 1tblsp
Grated parmesan cheese- 1/2 cup
Red chili flakes- 1 tsp
Salt- to taste
Garlic minced- 1 tsp
Olive oil- 1tblsp
Method
Clean, wash and drain the spinach leaves. Boil water and blanch the spinach, refresh in cold water to retain green color.
Drain and squeeze out excess water and chop the leaves, keep asid
Drain the artichoke hearts and cut into small dices
Heat oil in a pan and sauté garlic till golden brown, add the spinach and cook till it is dry, add the artichoke and further cook.
Take the mixture off the flame and add mayonnaise, sour cream, cream cheese and rest of the ingredients while the mixture is hot.
Serve warm immediately with baked Nachos, Lavash or as a spread on Crostini.
Spinach leaves- 1 bunch, leaves cleaned and washed
Artichoke- canned drain or Romaine artichoke hearts- 4 nos.
Cream cheese- 3tblsp
Sour cream- 2tblsp
Mayonnaise- 1tblsp
Grated parmesan cheese- 1/2 cup
Red chili flakes- 1 tsp
Salt- to taste
Garlic minced- 1 tsp
Olive oil- 1tblsp
Method
Clean, wash and drain the spinach leaves. Boil water and blanch the spinach, refresh in cold water to retain green color.
Drain and squeeze out excess water and chop the leaves, keep asid
Drain the artichoke hearts and cut into small dices
Heat oil in a pan and sauté garlic till golden brown, add the spinach and cook till it is dry, add the artichoke and further cook.
Take the mixture off the flame and add mayonnaise, sour cream, cream cheese and rest of the ingredients while the mixture is hot.
Serve warm immediately with baked Nachos, Lavash or as a spread on Crostini.
