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Spinach and Feta Dip
250g feta, coarsely chopped or crumbled 2 big handfuls baby spinach leaves ¼ cup boutique extra virgin olive oil 1 clove garlic, crushed 1 tsp roasted fennel seeds, finely chopped (optional) ground black pepper, to taste ingredients list to go here
© Annabel Langbein Media
Place all ingredients in a food processor and whizz until smooth. If not using immediately, cover and store in the fridge for up to 4 days. Serve with crispbreads or fresh vegetable bites.
This recipe is from my book The Free Range Cook: Through the Seasons
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