It has been 20 long months since I posted on the Baker & the Curry Maker and a lot has happened in that time! I have a perfect new man, a funky new home, a new exciting job and a brave new hairstyle plus a few new gorgeous friends. I've been itching to get back into the blogging lately. I almost made it back last weekend with a lemon slice but I was staying at my parents place in Clare and didn't have my camera. And so this is my returning recipe.... Spinach and Ricotta Dip.
I've had this at morning teas at work a few times and I actually get frustrated when staff bring it along. I want to pick it up and take it back to my desk where I can devour it all myself. This week another pesky staff member brought it in and I decided to make one all of my own today so I can sit in the comfort of my lounge room and inhale it. I so badly didn't want to share with my boyfriend that I made him one all of his own also!
It's simple and always a hit!
300g Ricotta
500g Frozen chopped spinach
100g Danish Feta
300g Sour Cream
1/3 cup chopped chives
30g Spring Vegetable Soup Mix
Freshly Ground Pepper
Cob bread
Squeeze and discard all liquid from thawed spinach. Place into a large bowl. Add ricotta, feta and sour cream. Stir until well combined and smooth. Add chives and dried soup. Season with freshly ground black pepper. Mix until well combined.
Using a serrated knife, slice a 3 to 4cm-thick slice off top of loaf. Set aside. Remove soft white bread from centre of loaf to form a bread 'bowl' and use this to scoop out the dip. Spoon spinach and ricotta mixture into loaf. Serve immediately.
E.
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