Pumpkin and Spinach Dip
Serves:  2
Average: 4 (5 votes)
Difficulty:
Cuisine:
Saved:
499
Recipe by: Bakers Delight
Recipe by Kyrstie from "A Fresh Legacy". Bread used - Pane di casa Rye Loaf
Credit: Kyrstie
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Pumpkin and Spinach Dip
Ingredients:
Pumpkin and Spinach Dip
Method:
Pumpkin and Spinach Dip
  1. 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
  2. Spoon the dip into a serving bowl and top with the extra walnuts, fetta and a drizzle of olive oil
  3. 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.
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