Tipi La'i Lu

ʻOku hoko maʻu pe ʻa e kiʻi mioʻi faingofua ko ʻeni he tipi spinach artichoke ko ha lelei ki he kau fan! Ko ha meʻa fakatupu moʻui lelei ia kuo tanaki mai ʻoku fonu ʻi he ʻaloha ʻi he u'u kotoa pe. 💚 Ko e lelei taha ia, te ke lava ʻo toʻo hake ha niʻihi ʻo e ngaahi meʻa ko ʻeni ʻo fakaʻaongaʻi ai hoʻo WIC penefiti.

Ngaahi me'a kiai

• tangai pauni ʻe 2 ʻo e La'i lu ✅
• (1) 14oz ʻe kapa mafu artichoke ʻi he vai ✅
• 3/4 ipu Colby jack siisi kuo kosikosi ✅
• 3/4 ipu mayo
• 3/4 ipu sour cream
• 8 oz cream siisi
• 1 ipu parmesian siisi
• 1/2 tbsp huhua'i lemani ✅
• Kili meihe fo'i lemani 'e 1 ✅
• 2 tsp masima

Fakahinohino

1. Preheat oven to 350F.
2. Squeeze out excess water from lu’au leaves and set aside.
3. Drain the can of artichoke hearts and cut into quarters.
4. Mix lu’au leaves, artichoke hearts, 1/2 cup of shredded cheese, and all the other ingredients in a bowl until well combined.
5. Spread mixture evenly in a baking dish
6. Sprinkle a 1/4 cup shredded cheese on top.
7. Bake for 20 minutes and then let cool for 5 minutes.
8. Eat with your favorite chips.

✅ Koe me'akai 'oku fakangofua 'ehe WIC

Naʻe fakatupulaki ʻa e founga kihe founga feime'atokoni ko ʻeni ʻi he fengaueʻaki mo e Kyrie Puaoi @mama.beast.mode.