Steve Cooks

Steve's Spinach and Celery Dip

Moreish, tangy, and thoroughly partially good for you! Very simple to make and easier to eat. The addition of celery picks the taste up a bit, be sure to toast the insides of the cob loaf and scatter around the loaf as extra dippers!

Instructions

Blend all in mixer.

Serve in and with Cobb bread or with poppadoms or prawn chips.

Ingredients


  • 200g Spinach, blanched and squeezed to a lump (or bought frozen)

  • 1 cup Celery leaves (or 100g blanched and squeezed to a lump)

  • 150g Sour Cream

  • 150g Cream Cheese

  • ½ packet (20g) French Onion or Vege soup mix

  • ¼ tsp Curry powder

  • ¼ tsp Tumeric powder

  • ¼ tsp Smoked Paprika

200g Spinach, blanched and squeezed to a lump (or bought frozen)1 cup Celery leaves (or 100g blanched and squeezed to a lump)150g Sour Cream150g Cream Cheese½ packet (20g) French Onion or Vege soup mix¼ tsp Curry powder¼ tsp Tumeric powder¼ tsp Smoked PaprikaBlend all in mixer. Serve in cobb bread or with pappadams or prawn chips.