CHEESY SPINACH DIP & ROLLS

PREP + COOK TIME 1 hour 30 mins SERVES 12

Food - - Perfect Produce -

2¼ cups plain flour 1 tea­spoon in­stant yeast 1 tea­spoon su­gar ½ tea­spoon salt 1 ta­ble­spoon oil 1 cup warm wa­ter, ap­prox

CHEESY SPINACH DIP

1 ta­ble­spoon oil 2 cloves gar­lic, crushed ½ an onion, chopped 100–120g spinach, washed, finely chopped ¼ cup milk 250g cream cheese, cubed ¼ cup grated tasty cheese or ched­dar cheese ¾ cup grated moz­zarella cheese 1 ta­ble­spoon Worces­ter­shire sauce salt

1 Grease a 26cm skil­let or oven­proof fry­ing pan. Com­bine flour, yeast, su­gar, salt and oil in a bowl or pro­ces­sor. Pulse or stir in just enough wa­ter to form a soft dough.

2 Knead or process for 2-3 min­utes un­til smooth and springy. Place in a clean greased bowl, cover with plas­tic wrap and mi­crowave on LOW for 1 minute. Rest and re­peat or set aside in a warm place un­til dou­bled in size.

3 Pre­heat oven to 190°C. While dough is ris­ing make the Cheesy spinach dip (see be­low).

4 Place the ramekin con­tain­ing the Cheesy spinach dip in the cen­tre of the skil­let or oven­proof fry­ing pan. Di­vide the dough into 12 por­tions, roll into balls and space evenly around the dip. Leave for 15 min­utes or un­til the dough balls have risen to al­most dou­ble their orig­i­nal size.

5 Bake for 20-25 min­utes, un­til the dip is golden and bub­bling and the rolls are cooked. Serve warm.

Cheesy spinach dip

1 In a small pan, heat the oil and gen­tly cook the gar­lic and onion un­til soft; add the spinach and cook un­til ten­der. Pour off any ex­cess liq­uid.

2 In a saucepan, com­bine the milk, cream cheese, tasty cheese and ½ cup of the moz­zarella cheese and heat, stir­ring con­tin­u­ously un­til melted. Add the cooked spinach mix­ture, Worces­ter­shire sauce and salt. Pour into a heat­proof 300ml ramekin and top with re­main­ing moz­zarella.

PER SERVE (12) En­ergy 223kcal, 935kj • Pro­tein 7.4g • To­tal Fat 12.3g • Sat­u­rated Fat 6.5g • Car­bo­hy­drate 19.8g • Fi­bre 1.5g • Sodium 249mg

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