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Best Artichoke Spinach dip

Posted on April 28, 2015 | 3 comments

This best ever homemade artichoke spinach dip. It is a huge hit appetizer, merits a standing ovation from your guests.

It’s a pinnacle appetizer for my husband and I, we order it almost at every diner restaurant until the day i made it home. Since then my husband craves this symphony of well blended flavors.

To make this creamy dip you need:

250g spinach chopped (thawed if frozen)
400g artichoke hearts drained and chopped
250ml heavy cream
100g cream cheese
2 cups Emmental cheese (divided)
1 big onion finely diced
2 garlic cloves minced
salt to taste

In a pot cook the onion and garlic with the spinach for 3-4 minutes. Put the heat off and mix in the artichoke, cream, cream cheese, salt and one cup of the Emmental cheese. You can use mozzarella if you wish a milder taste.

Pour the mix in a baking dish, sprinkle over the remaining cup of cheese and bake on 200°C in the oven for 30 mins or until it’s bubbly and the cheese is golden brown.

Serve it with tortilla chips, toasted bread or crackers and dive right in! I am warning you it’s addictive 🙂

The flavors are outstanding! Try it and give me your opinion.

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3 Comments

Posted in appetizers & salads

Tagged artichoke, artichoke hearts, artichoke spinach dip, blog, cream, cream cheese, dip, Emmental cheese, food blogger, heavy cream, how to do, jaymmy, lebanon, marmite et ponpon, qatra, recipe, spinach, tortillas

sizzling chicken fajitas with homemade guacamole

Posted on May 12, 2014 | 4 comments

Bienvenidos a Mexico in less than half an hour with this homemade fajitas. Very simple and easy recipe.

Ingredients: (serves 4 people)

800g chicken breast
4 small bell peppers (4 different colors)
3 medium red onions
3 tbsp olive oil
1/4 tsp of ground cumin
1/4 tsp of garlic powder
1/4 tsp of chili
1/4 tsp of paprika
1/2 tsp salt
2 tsp lime juice
12 flour tortillas
sour cream for serving
shredded sharp cheddar cheese for serving

Slice your chicken lengthways into long strips roughly the same size. Season it with the ground cumin, garlic powder, chili, paprika and salt (if you find in the supermarket fajita spices, use 1 1/2 tbsp instead). Put the lemon juice and olive oil and transfer to the wok to grill for almost 10 mns.

Slice the 4 colors bell pepper and onions into medium strips and add them to grilled chicken to cook together for another 4-5 minutes.