慢炖锅菠菜洋蓟蘸

慢炖锅菠菜洋蓟蘸

Ingredients

  • 24盎司/680克冷冻切碎的菠菜,解冻并榨干。
  • 1罐(14盎司/400毫升)蓟心,沥干,切碎
  • 1 1/2杯(355毫升)切碎的马苏里拉芝士
  • 1包(8盎司/230克)奶油干酪,软化。
  • 1/2杯(118毫升)磨碎的帕尔玛干酪
  • 1/4杯(180毫升)蛋黄酱
  • 2个蒜瓣,剁碎
  • 1杯(237毫升)酸奶油 
  • 适量的盐和胡椒粉
  • 什锦饼干

Directions

  1. 向慢炖锅内胆内喷洒不粘锅烹饪喷雾油。
  2. 把所有的食材混合在一起,除了酸奶油。
  3. 以低档慢炖2-3个小时,每炖1个小时搅拌一次。
  4. 搅拌加入酸奶油,再以低档炖1/2小时。
  5. 配以什锦饼干食用。

份量:18-20

  • 更多美味的食谱,请浏览我们的Everyday Good Thinking(每天好主意)博客。

RECIPE TAGS

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