Baby spinach and basil dip

Baby spinach and basil dip

This is one of those make as you feel it recipes, add whatever takes your fancy. This is a favourite in our house and whenever we go to parties and BBQs I’m always asked if I can bring a bowl (or two). You can make this completely vegan if you use silken tofu, Toffuti is a great one to use, but I am finding it harder and harder to get my hands on it, so I use lactose free cream cheese, of course you could use normal cream cheese too.

Julie Powell_Dip and sticks-2

Ingredients:

  • 1 tub of (lactose free) cream cheese – 250g
  • 2 good handfuls of washed baby spinach
  • 2 small strips of sun dried tomatoes (or capsicum is good too)
  • tablespoon of fresh basil paste
  • tablespoon of mayonnaise
  • a drizzle of lemon juice
  • (optional) clove of garlic
  • cracked black pepper to taste
  • (optional) sweet chilli and lime juice instead of the basil paste and lemon juice

Method:

  • place cream cheese and spinach in blender and give a ‘whiz’ through until blended.
  • add basil paste and tomatoes, lemon juice and garlic and ‘whiz’ again
  • taste with a small spoon and add pepper to taste.
  • scoop into a serving bowl, this can be prepared in advance and stored in the fridge or served immediately

Serving suggestions:

  • Hummus chips, crisp bread or even flatbread if perfect for dipping
  • Fresh cut vegetables like carrot, broccoli and celery are great too
  • Serve with fresh basil leaves and a drizzle of virgin olive oil
  • Perfect served on a timber board with antipasto and fresh bread dipped in olive oil
  • Cheesy flatbread stick and a squeeze of lime

Julie Powell_Dip and sticks-4


Would you like to learn more about capturing images like this? Check out ‘Table and Plate’ food photography online class

~ Julz

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