Mixed Italian Plate
Recipe: #31216
December 29, 2018
Categories: Dips, Cheese, Appetizers, Spinach, Grilling (Outdoor), Cream Cheese, Cold Appetizers, Olives, more
"From our Saturday newspaper The West Australian. Times are estimated."
Ingredients
Nutritional
- Serving Size: 1 (198.9 g)
- Calories 393.3
- Total Fat - 21.4 g
- Saturated Fat - 10.7 g
- Cholesterol - 54.5 mg
- Sodium - 493.4 mg
- Total Carbohydrate - 39.2 g
- Dietary Fiber - 2.9 g
- Sugars - 9.2 g
- Protein - 12.5 g
- Calcium - 315.5 mg
- Iron - 4.6 mg
- Vitamin C - 11 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Thinly slice baguette and cook on a heated, lightly oiled barbecue grill plate over a medium to high heat for about 1 to 2 minutes, on each side or until lightly charred.
Step 2
To make dip, heat oil in a medium non-stick frying pan over a medium heat and add spinach and garlic and cook, stirring until wilted and season with salt and pepper and then let it cool.
Step 3
Process cream cheese, cream, artichokes and parmesan in a food processor until mixture forms a rough paste and then add spinach mixture, onions and juice and process until combined.
Step 4
Transfer to a serving bowl and cover and refrigerate.
Step 5
Serve dip with baguette, olives and prosciutto.
Tips
No special items needed.