Catering for the crowds is easy with this delicious and creamy silver beet dip.
- Wash silverbeet. Use a sharp knife to cut down sides of stems. Discard stems. Finely shred the leaves.
- Combine oil and anchovies in a large frying pan over medium heat. Cook, stirring, for 6-7 minutes or until the anchovies almost dissolve in the oil.
- Add the onion and cook, stirring occasionally, for 12 minutes or until onion is soft. Add the silverbeet and cook, covered, shaking the pan occasionally, for 5-6 minutes or until the silverbeet is bright green and just wilts. Transfer to a large heatproof bowl. Set aside for 5 minutes to cool.
- Use an electric beater to beat the ricotta and lemon rind in a large bowl until smooth and creamy. Add the Philadelphia and lemon juice, and beat until just combined. Stir in the feta.
- Add the ricotta mixture to the silverbeet mixture and stir until combined. Taste and season with salt and pepper.
- Transfer to a large serving bowl and serve with the Turkish bread fingers.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set