Name: Spinach & feta dip with grilled flatbread
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 2 bunches English spinach, leaves picked, washed with water clinging to the leaves; 240g (1 cup) fresh ricotta; 200g creamy feta, crumbled; 4 green shallots, ends trimmed, finely chopped; 42.00 gm fresh lemon juice; 1 garlic clove, crushed; Pinch of salt; 4 rounds Lebanese bread, cut into quarters; 36.40 gm olive oil

Spinach & feta dip with grilled flatbread

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Whip up this decadent make-ahead creamy dip for a perfect dinner party appetizer.

Ingredients:

2 bunches English spinach, leaves picked, washed with water clinging to the leaves
240g (1 cup) fresh ricotta
200g creamy feta, crumbled
4 green shallots, ends trimmed, finely chopped
42.00 gm fresh lemon juice
Pinch of salt
4 rounds Lebanese bread, cut into quarters

Instructions:

In a medium saucepan, wilt the spinach by placing it with a tight-fitting lid over low heat for 1-2 minutes. Remove from heat and let it cool in a colander for 5 minutes. Squeeze out excess liquid with your hands, then transfer to a food processor.
Combine the ricotta, feta, green shallot, lemon juice, and garlic in a food processor until velvety and thoroughly mixed. Season with salt to taste and transfer to a serving bowl.
Heat a chargrill on high. Brush both sides of the bread with oil. Grill a quarter of the bread for 1 minute on each side until toasted. Move the toasted bread to a serving platter. Repeat this process with the remaining batches of bread.
Enjoy the spinach & feta dip alongside chargrilled bread.

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