“Parmesan cheese, crumbled blue cheese, iceberg lettuce, egg, lemon juice and crushed garlic, combined with olive oil, to make this salad unforgettable. This blue cheese salad recipe is a sure hit worth trying!”

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Ingredients:

• 1 clove garlic. Crushed
• 2 cups ¼ fresh bread squares
• ¼ cup grated parmesan cheese
• ¾ cup olive oil
• 1 teaspoon salt
• 1 egg
• ¼ cup crumbled blue cheese
• 1 tablespoon Worcestershire sauce
• ¼ teaspoon pepper
• ¼ cup lemon juice
• 1 large head iceberg lettuce
• 1 head leaf lettuce

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Craving a unique and flavorful appetizer that’s both easy to make and impressive to serve? Look no further than Plantain Cakes with Spinach Dip!

This delightful dish combines the sweet, starchy goodness of plantains with a creamy, vibrant spinach dip, creating a textural and taste bud explosion. Perfect for parties, potlucks, or a satisfying afternoon snack, these plantain cakes are sure to become a new favorite. Let’s dive into this simple recipe that utilizes pantry staples and delivers a restaurant-worthy presentation!

Plantain Cakes with Spinach Dip Recipe Ingredients :

• 2 bundles/parcels spinach
• 6 limes
• 1 bulb garlic
• 6 red seasoning peppers
• 1/2 cup olive oil
• Salt and pepper to taste

Ingredients for Plantain Cakes:

• 6 large green plantains
• Oil for deep frying
• Salt and pepper to taste

How to Make Plantain Cakes with Spinach Dip:

De-leaf, chop, and blanch spinach in boiling water. Drain. Place in a food processor and make a paste.
Remove and place in a serving dish. To make garlic dressing, squeeze limes. De-seed the peppers and chop them finely. Peel the garlic bulb and pound or grind it to a paste. Place limes, pepper, and garlic paste in containers with a lid. e.g., a jam jar or bottle. Add salt, pepper, and olive oil. Shake well until combined.
Pour into the spinach paste and mix well. Refrigerate until you are ready to serve.

Plantain Cake Instructions

Peel the plantains and slice them into “discs.” Marinade in salt and pepper brine for 1/2 hour. Remove from brine and dry on paper towels. Deep-fry in hot oil and pound sharply with a quart bottle filled with water to create flat discs. Return to the hot oil and fry until golden brown. Serve piping hot with a spinach dip accompaniment.

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