Preparation time is 15minutes
Total time is 15minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
6
- 250grams frozen chopped spinach, thawed, squeezed
- 1 cup frozen baby peas, blanched
- 375grams smooth ricotta
- 100grams Woolworths Danish feta, crumbled
- 1/4 bunch continental parsley, leaves picked
- 2 spring onions, thinly sliced
- 2 cloves garlic, crushed
- 1teaspoons ground cardamom
- 1 lemon, zested, juiced
- 2tablespoons pine nuts, toasted
- 125grams grissini sticks (to serve)
Nutrition per serving
1190kJ / 283Cal
1190 Kilojoules or 283 Calories
14% of daily energy intake*
Protein
13.0grams
Fat
16.0grams
Carbs
20.7grams
Sugars
4.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
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.
Instruction tip
Double duty:Toss ⅔ cup spinach dip with 375g cooked spaghetti and ⅓ cup reserved pasta cooking water. Serve topped with freshly grated parmesan.
Method
Step 1 of 3
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.
Step 2 of 3
Process spinach, peas, ricotta, feta, half of the parsley, half of the onion, garlic, cardamom and lemon juice until smooth. Finely chop remaining parsley.
Step 3 of 3
Spoon dip onto a plate. Sprinkle with pine nuts, remaining onion, chopped parsley and lemon zest. Serve with breadsticks.
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