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Silverbeet and feta dip
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Impress the masses with this rich and creamy silver beet dip - a crowd-pleaser!
Ingredients:
  • 1 bunch (about 825g) silverbeet
  • 36.40 gm olive oil
  • 3 anchovy fillets, finely chopped
  • 1 small brown onion, halved, finely chopped
  • 500g fresh ricotta
  • 2 tsp finely grated lemon rind
  • 1 250g container light spreadable cream cheese
  • 42.00 gm fresh lemon juice
  • 150g creamy feta, crumbled
  • Salt & freshly ground black pepper
  • 2 (about 40cm long) Turkish bread, cut crossways into fingers to serve
Instructions:
  • Prepare the silverbeet by washing it thoroughly. Use a sharp knife to remove and discard the stems by cutting alongside them. Finally, finely shred the leaves.
  • In a large frying pan over medium heat, let the magic happen by blending oil and anchovies together. Stir and cook for 6-7 minutes until the anchovies nearly vanish into the oil.
  • Sauté the onion until soft, about 12 minutes. Add the silverbeet, cover, and cook for 5-6 minutes until bright green and wilted. Transfer to a bowl and let cool for 5 minutes.
  • Combine ricotta and lemon rind in a large bowl, using an electric beater until smooth. Mix in Philadelphia and lemon juice until combined. Gently fold in feta.
  • Combine the ricotta mixture with the silverbeet mixture, stirring until fully incorporated. Season with salt and pepper to taste.
  • Serve in a large bowl with Turkish bread fingers.

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