Ispanak & enginarli dip

Tarif Venezuelali arkadasim Lorena ya ait. Gercekten cok istah acici bir dip (yahut biz meze diyelim).

malzemeler

1 kase mayonez

1 kase kiyilmis ve pisirilmis ispanak

1 kase enginar kalbi dogranmis(konserve seklinde)

3 yemek kasigi kasar peyniri rendesi

1 kase parmesan peyniri

1 taze kirmizi biber kup dogranmis

Hazirlanisi

Mayonez ve parmesan peyniri bir kapta karistirin. Karisima kucuk kupler halinde dogradiginiz enginar kapleri, incecik kiyilip sote edilmis, sogutulmus ve suyu suzulmus ispanagi ekleyin.

Kucuk kupler halinde dogranmis kirmizi biberi de ekleyip kucuk bir borcama bosaltin. Spatula ile duzeltip, yayin. Uzerine kasar peyniri serpip onceden isinmis 180 C firinda peynir eriyene dek firinlayin.

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Baked Spinach Artichoke Dip

This recipe belongs to my Venezuelan friend Lorena Narvaez. It is a delecious dip and goes great with chips! Thank you Lorena!

Ingredients:

1 Cup Mayonnaise

1 Cup Freshly grated parmesan cheese

1 Can Artichoke hearts,

drained and coarsely chopped

1 cup frozen spinach,

thawed and squeezed to drained

1 medium red bell pepper chopped

2-3 tbsp shredded Monterrey Jack or mozzarella cheese

Toasted baguette slices or assorted crackers, if desire

Preparation:

Heat oven to 350 F. Mix mayonnaise and parmesan cheese. Stir in artichokes, spinach and bell pepper. Spoon mixture into 1 quart casserole. Sprinkle with Monterey Jack cheese. Cover and bake about 20 minutes or until cheese is melted. Serve warm with baguette slices.