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Tostada, artichoke and arugula dip, tomato confit and roasted garlic |

Salted

A delicious creamy vegetable dip with tortilla chips.

Note

You can also offer this dish as an appetizer, but it's up to you to vary the quantity on a traditional plate.

Ingredients

Recipe for 12 Tapas

Dip

125 Gr

Cream cheese

125 Gr

Sour cream

125 Gr

Mayonnaise

150 Gr

Artichoke heart

150 Gr

Onion

2 Clove(s)

Garlic

50 Gr

Arugula leaves

Candied tomatoes

18 Unit(s)

Cherry tomatoes

2 Sprig(s)

Thyme

1 Clove(s)

Garlic

Tostada

4 Unit(s)

Tortilla

Preparation time: 30 min

Preheat your Fried at 375 °F

Setting up

Peel and chop the onion, then peel and crush the garlic cloves with the blade of a knife.

Mix the cumin with the olive oil and brush over the tortillas.

Drain the kidney beans and remove the parsley leaves.
Dip

Caramelize the onion with the garlic and a drizzle of olive oil.

Add the arugula in the last minute of cooking.

Remove from the heat, add the remaining ingredients and season with salt and pepper.

Chill for at least 15 minutes before serving.
Candied tomatoes

Place the tomatoes on the baking sheet.

Season with garlic, thyme, salt, pepper and a drizzle of olive oil.

Bake for 8-10 minutes.
On the plate

Spoon the dip into small ramekins and add the tomato confit on top.

Serve with tortilla chips.