Valentine Warner created this creamed spinach and artichoke dip recipe to pair with our flatbreads. The crisp texture and subtle malty flavour works well with the creamy spinach.
Ingredients:
50g unsalted butter
260g bag baby spinach
6 artichoke halves in oil, each sliced into 4 wedges
1 clove garlic, finely chopped
2 generous tbsp crème fraiche
good pinch ground nutmeg
zest from half a small lemon
1/2 tsp salt
good grind black pepper
Method:
1 Melt the butter in a large frying pan and throw in the spinach. Stir until totally collapsed and tender, you may need to do this in batches. Drain and, when cool enough to handle, squeeze out all the liquid with your hands and set aside.
2 Wipe the pan clean and add the artichokes. Fry in the oil that clings to them from the jar until well coloured and starting to crisp up. Allow to cool completely.
3 Add the spinach, half the artichokes, garlic, crème fraiche and nutmeg to the bowl of a food processor and blitz until very, very smooth.
4 Stir through the salt, pepper and lemon zest then transfer the dip to a bowl and arrange the remaining artichokes on top.
