Three types of dips
DIFFICULTY
easy
easy
RATING
COOK TIME
90 mins
90 mins
TOTAL TIME
90 mins
90 mins
Ingredients
Servings:
8
- 150 g Frozen leaf spinach
- 3 Garlic cloves
- 150 g mayonnaise
- 100 g Gorgonzola
- 100 g Roasted peppers (glass)
- 100 g ripened cream
- 100 g Walnut kernels
- 50 g Parmesan (piece)
- 1 potty Basil
- 1 glass (314 ml) dried
- 7-10 Tbsp Tomatoes
- 7-10 Tbsp salt, pepper
Directions
- 1
For the spinach mayo, defrost the spinach. Peel and chop 1 clove of garlic. Finely puree the spinach, garlic and mayonnaise with a hand blender. For the paprika-cheese cream, finely puree the gorgonzola, paprika and sour cream.
- 2
For the pesto, chop the nuts coarsely and roast them in a pan without fat while turning, let them cool down. Grate the Parmesan finely. Peel and chop 1 clove of garlic. Wash basil, shake dry and chop the leaves coarsely.
- 3
Finely puree the tomatoes, approx. 4 tbsp. tomato oil, nuts and half of the basil. Stir in the rest of the basil. Season dips with salt and pepper. Cover and keep cool until serving.
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