Spinach and caramelised onion dip

Spinach and caramelised onion dip

By
From
Good Better Green
Makes
400-500ml

This is delicious with potato or vegetable crisps, tortilla chips, pitta chips or crackers. It could also be stirred through hot pasta or mixed with potato mash. A dollop on the bread roll under burger patties works surprisingly well, and it makes a good omelette when stirred into beaten eggs. Try increasing the amount of cream cheese and filling cannelloni, pasta shells or ravioli with it. If you leave out the cream cheese to keep it vegan and dairy-free, add a tablespoon or two of olive oil. Finally, you could leave out the cream cheese, not process the ingredients and serve it as a side dish. It freezes well.

Ingredients

Quantity Ingredient
15g butter
3 medium onions, cut in half through the root, then peeled and cut into 5mm half-moon slices
large pinch sea salt
1/4 teaspoon ground cloves
200g spinach
200g Cooking legumes
1-2 tablespoons lemon, juiced, to taste
50g light cream cheese, softened
freshly ground black pepper

Method

  1. Heat the butter in a large saucepan over a medium to low heat until just melted, then add the onions, salt and ground cloves. Cook until soft and translucent, for about 5 minutes, stirring regularly. Do not allow the edges to darken or burn, as this will hinder caramelisation.
  2. Turn the heat up to medium and cook for at least 30 minutes, stirring occasionally, until caramelised. If the onions seem to be drying out, stir in a splash of water. Scrape into a food processor.
  3. In the same pan, sauté the spinach until wilted. Let it cool slightly, then squeeze out any excess liquid. Add the spinach and the rest of the ingredients to the food processor with the onions, and process until smooth.
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