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24 Mayıs 2024

Spinach Artichoke & Asparagus Dip

#refinedsugarfree #glutenfree

While wondering how I could use up the last artichoke and asparagus left in the freezer last year, this recipe came up. It turned out really well. It didn't taste like hazelnuts at all and it had a light bechamel sauce texture. You can bake it with kashar cheese if you want, of course it's not vegan :)

PREPARATION:

35 minutes

COOKING:

1 hour

PORTION:

24 servings

Ingredients

  • 4 artichokes

  • 1 bunch of asparagus

  • 3 onions

  • 1 package of frozen spinach

  • 6 cloves of garlic

  • 1 cup hazelnuts

  • 3/4 cup water

  • Spices (salt, black pepper, dried vegetables, grated nutmeg)

  • 4 tablespoons butter

Preparation


  1. Boil the artichokes in lemon water,

  2. I chopped the asparagus, 2 onions and 2 cloves of garlic and cooked them with 1 tablespoon of olive oil, a little salt and pepper at 180 degrees until lightly browned.

  3. I also cubed the boiled artichokes and baked them in the oven with 1 tablespoon of olive oil for 15-20 minutes to brown.

  4. I sautéed the spinach, 1 onion and 2 cloves of garlic with 1 tablespoon of olive oil in a steel pot.

  5. When they were all cooked, I combined them in the pot.

  6. For the sauce, I washed 1 cup of hazelnuts and boiled them until they became soft.

  7. I strained it and blended it with 1 clove of garlic and 1/2 cup of water in a blender. I added water little by little depending on the consistency and blended it again.

  8. When it reached the consistency of bechamel, I poured it into the pot.

  9. I added salt, black pepper, dried vegetables and grated nutmeg. I added some water to the remaining mixture in the blender, shook it and added it to the mixture. Olive oil can be added if necessary.

  10. It can be eaten straight as is, or you can grate cheese on top and bake it.



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