Robbie Baker
Ingredients
5 portion(s)
Philadelphia Cream Cheese
- 20 grams Parmesan cheese
- 1 heaped tablespoon olive oil
- 1 onion
- 2 cloves garlic
- 1/2 heaped teaspoon fennel seeds
- 2 cans Canellini Beans
- 50 grams Spinach Leaves
- 125 grams Philadelphia cream cheese
- 1 heaped tablespoon lemon juice
- Salt & Pepper to talste
-
6
13min
Preparation 7minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created forTM 31
-
-
9
Recipe's preparation
-
Grate Parmesan Cheese for 10 seconds at Speed 9 (Set Aside)
Chop Onion and garlic for 3 seconds at Speed 7
Add Fennel Seeds and oil and cook at 100 degrees for 3 mins at Speed 1
Add Beans, Spinach and cook for a further 3 minutes at 90 degrees at speed 1
Allow to cool slightly
Add Parmesan Cheese and salt and pepper to taste and mix at speed 4 for 20 seconds.
Serve with a drizzle of olive oil, cut up lavosh bread, crackers or cut up celery and carrot sticks
Spinach & White Bean Dip
Tip
This is also nice served warm in a cob of bread hollowed out.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentHi, I'm making this dip but
Hi, I'm making this dip but the recipe needs clarification.
1. What is "1/2 heaped teaspoon", is that a 1/2 (half) teaspoon or 1-2 teaspoons?
2. When do you add the lemon juice and cream cheese? They are not mentioned in the preparation steps.
Kirrin of www.kirrinskitchen.com