Warm Dip with Avocado and Spinach

Charmaine Lu -
  • 220g baby spinach
  • 2 avocados, flesh chopped
  • 1 crushed garlic clove
  • ½ tbsp lemon juice
  • 1 red chilli, chopped
  • 100g soft cheese
  • 30g grated pecorino
  • 4 toasted pittas
  • Preheat the oven to 200C. Place the spinach in a colander and pour over a kettle full of boiling water. Set aside to wilt for 2 mins, then press as much liquid as possible out of the spinach with the back of a wooden spoon. Transfer the spinach to a food processor with half the avocado, the lemon juice and garlic, and blitz to a rough paste. Chop the remaining avocado and stir into the mixture with the soft cheese, half the chilli and 20g of the pecorino. Season well.
  • Transfer the mixture to a 15cm baking dish and sprinkle with the remaining cheese. Bake for 20 mins until golden and bubbling, then sprinkle with the remaining chilli. Serve with sliced pitta for dipping.
20 mins
4 serving