This recipe for creamy spinach dip is so versatile. It's called a dip but really it can be used as an accompaniment to grilled fish or meat or as a topping for baked potatoes. It’s very creamy but only has 12 calories in one tablespoon so if you’re craving cream, cheese, or dip this is the perfect alternative. This makes quite a large quantity so plan ahead how you will use it. It will keep for 3-4 days in an airtight container in the fridge. This dish makes a good lunch served with some gently toasted warm pitta bread.
Preparation time: 20 minutes
Cooking Time : 5 minutes
Serves: 6-10 people
Energy: 12 calories per serving (1 tablespoon)
220g washed baby spinach
250g Quark (or other low-fat soft cheese)
5 tablespoons low-fat fromage frais
125ml vegetable stock
½ teaspoon hot chilli paste ( or ½ teaspoon dried chilli flakes crushed)
1 garlic clove
Crush the garlic then put it with a few drops each of the Tabasco and Worcestershire Sauce and the vegetable stock into the wok and mix together. Heat up then boil rapidly until it has reduced to roughly 1-1 ½ tablespoons.
Rinse the spinach and without drying it put it into the wok. You may have to cram it in.
Stir and cook over a high heat until it is just cooked – it will only take a minute or two and should still be bright green.
Tip into a strainer or colander and squeeze it very dry by pushing on it with a wooden spoon until no more liquid comes out.
Allow to cool for 10 minutes.
Put the spinach into the food processor and chop using the pulse function – do not puree it. It needs to be a rough chop.
Allow to stand and cool thoroughly.
When the spinach is cold, add the Quark, fromage frais and chilli to the food processor and process again until you have a chunky cream.
Empty into an airtight container and refrigerate until needed.
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