This dip also works really well mixed with penne pasta, and apparently also works well in a cold roast-chicken sandwich, or tucked into a chicken breast before wrapping in bacon and roasting.
Anyway, we tried it with pasta and as a paste on crackers with walnuts and sun-dried tomatoes.
Serves 2-4
- 1 garlic clove, crushed.
- 2-3 handfuls of fresh spinach leaves (trim the stems if necessary; we didn’t bother)
- 200-250g Welsh goat’s cheese
- 1 lemon zest and juice
- A little bit of parmesan, finely grated
- Freshly ground black pepper
Method
- Splash a bit of olive oil in the frying pan and saute the garlic until just soft.
- Add the spinach and pinch of salt (doesn’t have to be too much, as the cheese will be plenty salty). Stir it around the warm pan just until it wilts down.
- Tip into a colander and gently press and squeeze out some of the water.
- Finely chop the spinach, and mix it with the goats’ cheese.
- Add lemon juice and zest, parmesan, a good bit of pepper and a glug of olive oil.
- Fold together.
- Try adding some chopped walnuts to the mix.
Should keep in the fridge for 2-3 days.