Spinach & Feta Dip
Featuring a classic pairing, this creamy feta and spinach dip is a flavour sensation. Enjoy it with fresh veggie sticks or try it tossed through cooked noodles for an easy pesto-ish pasta.
Ingredients
- 250g frozen chopped spinach, thawed, squeezed
- 1 cup frozen baby peas, blanched
- 375g smooth ricotta
- 100g Danish feta, crumbled
- 1/4 bunch continental parsley, leaves picked
- 2 spring onions, thinly sliced
- 2 cloves garlic, crushed
- 1 tsp ground cardamom
- 1 lemon, zested, juiced
- 2 tbs pine nuts, toasted
- 125g grissini sticks (to serve)
Method
- Place spinach in a large saucepan of gentle boiling water. Cook for 10 minutes or until hot. Drain and refresh under cold water. Drain well, squeezing all excess water.
- Process spinach, peas, ricotta, feta, half of the parsley, half of the onion, garlic, cardamom and lemon juice until smooth. Finely chop remaining parsley.
- Spoon dip onto a plate. Sprinkle with pine nuts, remaining onion, chopped parsley and lemon zest. Serve with breadsticks.
Double duty:
Toss ⅔ cup spinach dip with 375g cooked spaghetti and ⅓ cup reserved pasta cooking water. Serve topped with freshly grated parmesan.
