Weekends mean amazing party’s and often being a host means you need quick recipes and good food available. For starters snacks are a must and we understand the importance of dips. Here are 2 quick dips you must make:
Warm Artichoke and Spinach Dip
Serves 5
Preparation time- 20 mins
Cooking time- 10 mins
Ingredients
· Spinach leaves- 1 bunch, leaves cleaned and washed
· Artichoke- canned drain or Romaine artichoke hearts- 4 nos.
· Cream cheese- 3 tblsp
· Sour cream- 2 tblsp
· Mayonnaise- 1 tblsp
· Grated parmesan cheese- 1/2 cup
· Red chili flakes- 1 tsp
· Salt- to taste
· Garlic minced- 1 tsp
· Olive oil- 1 tblsp
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 aside
· 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.
Vegan Kale and Pine nut Pesto
Serves 5
Cooking time- 15 mins
Ingredients
· Kale leaves- 250 gms (approx 1 bunch)
· Basil leaves- 150 gms
· Pine nuts- 5 tblsp
· Garlic minced- 3 large cloves
· Olive oil- 1 cup
· Salt- to taste
· Black pepper- as required
· Lemon- 1 no.
Method
· Clean, wash and drain the kale leaves. Cut the stalk and only keep the leaves.
· Put the pine nuts, garlic, oils, kale, and basil in a food processor and whizz to a paste. Squeeze out lemon juice in it and mix.
· Season with salt and pepper
· Toss with hot boiled pasta or store in refrigerator
Recipes by Foodhall
