Artichoke, Spinach, and Cashew Dip
Prepare this delicious dip, made with tasty artichokes, and its flavor is enhanced by spinach and the incomparable texture of cashews. It’s an excellent idea for the weekend or for a movie night at home.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
5
Servings
- 4 cups water
- 2 artichoke, fresh
- 1 tablespoon butter
- 1 tablespoon onion, finely chopped
- 1/2 cups cashews, chopped
- 1 cup spinach, washed, disinfected, cut into thin strips
- 2 pinches salt
- 1 pinch pepper, ground
- 2 packages cream cheese, (190 g each)
- 1 lemon
- 500 grams corn tortillas
Preparation
10 mins
1h 15 mins
Low
- Preheat the oven to 190° C.
- Heat the water in a medium pot with a lid over high heat. Add the artichokes and cover. Cook for 1 hour.
- Remove the artichokes from the water. Remove the leaves to uncover the heart. Remove the hairs from the center and chop finely. Set aside.
- Melt the butter in a medium skillet over medium heat. Sauté the onion, walnut, and spinach for 5 minutes. Season, remove, and set aside.
- Soften the cream cheese in a bowl, add the artichoke, the sautéed spinach, and lemon juice. Mix well and serve.
- Cut the tortillas with a knife into medium triangles. Place them on a baking tray and bake for 10 minutes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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