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Jessica Murfin
Artichoke-fetadip with rucolacress
artichoke and spinach in a delicious spread with feta.
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Ingredients
Directions
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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.
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Drain well in a colander and press out the moisture with the convex side of the spoon. Season with pepper and cut finely.
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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.
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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.
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Nutrition
125Calories
Sodium9% DV220mg
Fat17% DV11g
Protein10% DV5g
Carbs0% DV1g
Fiber4% DV1g
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