Warm Spinach and Avocado Dip
- 220g baby spinach leaves
- 2 avocados, peeled
- 1 crushed garlic clove
- ½ tbsp fresh lemon juice
- ½ chopped red chilli
- 100g soft cheese
- 30g grated parmesan
- Toasted pitta, to serve
- Preheat the oven to 200C. Place the spinach in a colander in the sink, pour over a kettle full of boiled water, then set aside for 3 mins to wilt. Press with the back of a wooden spoon to squeeze out as much water as possible, then add to a food processor and whizz with half the avocado, all the garlic and lemon juice and some seasoning.
- Chop the remaining avocado and stir into the spinach mixture with the soft cheese, parmesan, chopped chilli and some more seasoning if needed. Transfer the mixture to a baking dish and bake for 20 mins or until bubbling. Scatter with more parmesan if you fancy, and serve hot with sliced toasted pitta for dipping.
20 mins
2 serving