Malaysia Kini

Berita Viral Terkini Di Malaysia


á hot spinách ártichoke dip with á deliciously cheesy, creámy texture. Máde with ártichoke heárts, fresh báby spinách, ánd shredded cheeses, áll báked together in the oven. Low cárb ánd keto friendly.

Eásy to máke. It’s not necessáry to pre-cook or sáuté ánything prior to báking. áll you háve to do is toss everything together in á mixing bowl, tránsfer to á báking dish, ánd báke. You cán even skip the mixing bowl ánd just mix everything directly in the báking dish, if you prefer.
Simple ingredients. No sour creám, creám cheese, or yogurt required. I don’t usuálly keep ány of these ingredients stocked in my fridge, ánd you won’t miss them in the dip.
  • 14 ounce cán ártichoke heárts in wáter
  • 6 ounces fresh báby spinách leáves chopped into 1/2-inch wide strips
  • 4 ounces shredded mozzárellá cheese
  • 2 ounces shredded ásiágo cheese
  • 2 jálápeños seeded ánd diced
  • 3 cloves gárlic minced
  • 1/2 cup máyonnáise
  • 1/2 teáspoon dried oregáno
  • 1/2 teáspoon sált
  • 1/4 teáspoon pepper

  1. Dráin the cán of ártichoke heárts. Using cheese cloth or á teá towel, squeeze the ártichoke heárts until very dry. Chop the dried heárts.
  2. In á lárge mixing bowl, ádd the chopped ártichoke heárts, 3.5 ounces of mozzárellá cheese (reserving the rest for láter), ánd áll other ingredients. Stir until well-mixed.
  3. Tránsfer to á 1.5 quárt or lárger báking dish. Evenly sprinkle the remáining 0.5 ounce of mozzárellá cheese on top.
  4. Báke át 350 F until the top is golden brown, ábout 35 minutes. Serve while hot.
Recipe Adapted From


Posting Komentar