Mixed Italian Plate

6
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"From our Saturday newspaper The West Australian. Times are estimated."

Original recipe yields 6 servings
OK

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 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 & Variations


No special items needed.

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