Warm avocado and spinach dip recipe

avacado Jan 2, 2022

  • Serves 4 as a side
  • 10 mins to prepare and 20 mins to cook
  • 377 calories / serving

Ingredients

  • 220g pack baby spinach
  • 2 avocados, halved, stoned and peeled
  • 1 large garlic clove, crushed
  • ½ tbsp lemon juice
  • 1 red chilli, deseeded, ½ finely chopped, ½ sliced
  • 100g 50% less fat soft cheese
  • 30g grated pecorino
  • 4 pitta breads, toasted

Directions

  1. Preheat the oven to 200°C, fan 180°C, gas 6. Place the spinach in a colander in the sink and pour boiling water over it. Set aside for 1-2 minutes to wilt, then squeeze out as much moisture as possible with the back of a spoon.
  2. Blitz half of the avocado, garlic, and lemon juice in a food processor to a rough paste. Chop the remaining avocado and combine it with the chopped chilli, soft cheese, and 20g pecorino romano cheese in a mixing bowl; season.
  3. Sprinkle the remaining pecorino over the top and transfer to a 15cm baking dish or ovenproof frying pan. Bake for 20 minutes, or until brown and bubbling, before scattering the sliced chilies on top. Dip the pita bread into the sauce.

Tags

Master Chef

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