Preparation
|
10 minutes / hours
|
Cooking/Baking time
|
25 minutes / hours
|
Temperature
|
200 Degrees (c)
|
Price level
|
Low / Medium
|
Yield
|
4 Persons / Quantity
|
Ingredients
75 g
|
Mozarella, Grated
|
75 g
|
Ementailer or Gouda, grated
|
75 g
|
Cheddar, grated
|
75 g
|
Parmesan, grated
|
200 g
|
Neutral cream cheese
|
200 g
|
Greek youghurt
|
100 g
|
Spinach, minced
|
400 g
|
Artichoke, chopped
|
1 t-spoon
|
Salt
|
½ t-spoon
|
Pepper
|
¼ t-spoon
|
Chili powder
|
150 g
|
Bacon
|
4 Cloves
|
Garlic
|
1 Tablespoon
|
Olive oil
|
Preparations
Chop the
garlic and bacon
Approach
First heat up a pan and fry the garlic and
bacon for about 4-5 minutes in the olive oil.
Mix all ingredients together until you have a
smooth mix. The scoop the dip into a ovn proof put and place it into a
preheated ovn on 200 degreec (c). Make it for around 25 minutes, and it can be
served with taco chips or bread.