Mixed Italian Plate
Created by ImPat on December 29, 2018
- Servings: 6
- Prep Time: 10m
- Cook Time: 15m
- Recipe #31216
Ingredients
- 320 grams baguette bread (1 baguette specified)
- Marinated mixed olives, to serve
- Prosciutto, thinly sliced to serve
- FOR SPINACH & ARTICHOKE DIP
- 1 tablespoon olive oil
- 150 grams spinach (baby leaves)
- 2 cloves garlic, crushed
- Salt, to taste
- Pepper, to taste
- 250 grams cream cheese (chopped, at room temperature)
- 1/4 cup low-fat sour cream
- 300 grams artichokes ( tub char-grilled marinated artichokes in oil, drained)
- 1/2 cup finely grated parmesan cheese
- 2 green spring onions, finely sliced
- 2 teaspoons lemon juice
How to Make
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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.
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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.
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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.
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Step 4: Transfer to a serving bowl and cover and refrigerate.
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Step 5: Serve dip with baguette, olives and prosciutto.
Nutritional Facts
- 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