Silverbeet and feta dip

Catering for the crowds is easy with this delicious and creamy silver beet dip.

Recipe «Silverbeet and feta dip» presented in category Recipes / Fish, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 1 bunch silverbeet, 2 tbsp olive oil, 3 anchovy fillets, finely chopped, 1 small brown onion, halved, finely chopped, 500g fresh ricotta , 2 tsp finely grated lemon rind, 1 250g container light Philadelphia spreadable, 2 tbsp fresh lemon juice , 150g creamy feta, crumbled, Salt & freshly ground black pepper, 2 Turkish bread, cut crossways into fingers to serve.

Ingredients:

• 1 bunch silverbeet 
• 2 tbsp olive oil 
• 3 anchovy fillets, finely chopped 
• 1 small brown onion, halved, finely chopped 
• 500g fresh ricotta 
• 2 tsp finely grated lemon rind 
• 1 250g container light Philadelphia spreadable 
• 2 tbsp fresh lemon juice 
• 150g creamy feta, crumbled 
• Salt & freshly ground black pepper 
• 2 Turkish bread, cut crossways into fingers to serve 

Instructions

1. Wash silverbeet. Use a sharp knife to cut down sides of stems. Discard stems. Finely shred the leaves.
2. 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.
3. 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.
4. 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.
5. Add the ricotta mixture to the silverbeet mixture and stir until combined. Taste and season with salt and pepper.
6. Transfer to a large serving bowl and serve with the Turkish bread fingers.