A classic creamy spinach dip traditionally used for cob loafs and goes perfectly with our with dough twists and dough balls.

Perfect for your next party!

  

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IMPORTANT TIP

There's no need to allow the dough to double in size. Simply bring it to room temperature and use a rolling pin to flatten out.  

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Ingredients:

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• 2 x Sugo Tu pizza dough discs

• 1 cup of sour cream

• 1/2 cup mayo

• 1/2 cup red onion chopped finely

• 250g frozen spinach

• 20g french onion soup mix

• Flour for dusting

• Salt

• Olive Oil

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Method:

 

Pre-heat the oven to 200C. 

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Thaw dough and bring it to room temperature but don't allow it to rise. Flour your bench and flatten the dough with a rolling pin. Cut the dough into approx 18 strips (see photo) and twist into shape. Brush with olive oil and sprinkle with salt.

Place on a piece of baking paper.

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Cut the second dough into about 12 mini dough balls. Place on a piece of baking paper. Brush with olive oil and sprinkle with salt.

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Bake for 5-8 minutes or until golden brown.

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To make the dip, defrost the spinach in the microwave and squeeze out all excess water. Mix the spinach, mayo, sour cream, onion and french onion soup mix in a bowl together. Microwave in 30 second increments until warm, mixing every seconds until your desired temperature is reached. 

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Place on a serving board or platter. Enjoy!

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Share your masterpiece on social media!

#sugotupizza