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> Pumpkin and Spinach Dip
Pumpkin and Spinach Dip
Recipe By:
Bakers Delight
bakersdelight.com.au
[1]
Serves:
2
Recipe by Kyrstie from "A Fresh Legacy". Bread used - Pane di casa Rye Loaf
Pumpkin and Spinach Dip
Ingredients
500 grams of fresh spinach
50 grams of pumpkin - cooked
1 tablespoon of lemon juice
1/4 cup of almonds
1/4 teaspoon salt
2 tablespoons walnuts
Topping Ingredients:
1 tablespoon walnuts
30 grams fetta - crumbled or diced
1 tablespoon good quality extra virgin olive oil
Method
Put all of the ingredients for the dip (not the topping ingredients) into a food processor and process until a thick paste. Aim for a chunky texture
Spoon the dip into a serving bowl and top with the extra walnuts, fetta and a drizzle of olive oil
Toast the Pane di casa and slice or cut into serving wedges
Tips & Hints
If you wish to cut the bread into shapes, they are easy to toast in a sandwich maker.
Links
[1] http://bakersdelight.com.au
