Artichoke-fetadip with rucolacress

Name: artichoke-fetadip with rucolacress
Cook time: 10 min
Total time: 10 min
Yield: 5
Cuisine: Mediterranean
Ingredients: 190 g marinated artichoke hearts; 200 g fresh spinach; 100 g feta; 95 g rucolacress tray

artichoke and spinach in a delicious spread with feta.

Ingredients

Kitchen Stuff

1 hand blender with tray

Directions

Let the artichoke hearts drain, but keep the oil. Heat 2 tbsp of the oil in a frying pan and fry the spinach in portions for 3 min. On low heat.
Drain well in a colander and press out the moisture with the convex side of the spoon. Season with pepper and cut finely.
Crumble the feta. Put the artichoke hearts, spinach and 2/3 of the feta in the bar of the hand blender and puree. Season with pepper.
If necessary add 1 tbsp oil from the jar of artichoke hearts to make it smoother. Scoop in a dish. Garnish with the rucolacress and the rest of the feta.