|
Home | Na Luzie Cooking
|
 
|
SPANICH AND LEEK DIP
- spinach
- leek
- garlic
- parsley
- ricotta cheese
- hot pepper
- coconut oil
How To:
Warm the coconut oil in a hot pan and add the chopped leeks, spinach and garlic. Fry for a few minutes. Transfer contents from the pan into a blender or food processor and mix for a few seconds. The consistency should be chunky. Let the paste cool in the refrigerator for about half an hour, then mix with ricotta and parsley. Smacznego!
