Spinach dip with baked potato and CHEESE THE QUEEN CLASSIC
250 g fresh spinach
½ cup of soy milk
1 clove of garlic
1 tbsp coconut butter
½ tablespoon flour
Nutmeg, salt, pepper
2-3 baked potatoes (cooked)
CHEESE THE QUEEN CLASSIC
Heat the oven to 200-220 °C.
Cook the potatoes in the oven as desired or pack each potato in aluminum foil and bake for about 1 hour.
Add ½ CHEESE THE QUEEN CLASSIC, Garlic Clove and Soy Milk in a high-speed blender and mix.
Brew the spinach for about 3-4 minutes with 1-2 tablespoons of water over low heat.
Strain and keep the water. Allow the spinach to cool well and then cut large.
Heat coconut butter in a bowl, reduce heat, season with nutmeg, pepper and salt. Add the flour after one minute and stir until it is baked.
Add the mixture of ½ CHEESE THE QUEEN CLASSIC, garlic and soy milk and stir. Add the water from the spinach and mix together.
Simmer on low heat for 2-3 minutes.
Add the sliced spinach and, if necessary, a glass of water. Stir well and remove from heat.
Put the baked potato on a plate. Dissolve with a fork in the middle, pour in the hot spinach dip, crumble or grate the rest of CHEESE THE QUEEN CLASSIC and sprinkle with chilli as desired.